Ingredients
¼cupwater
1tbspsugar,plus 1 tsp more
¼cupfresh ginger,plus 2 tbsp more, finely grated
¼cupunseasoned rice vinegar
1tspAsian sesame oil
½cupvegetable oil
salt,to taste
8Asian eggplants
purple basil,optional
Preparation
In a heatproof glass bowl, combine water and sugar and microwave at high power for 10 seconds, until sugar is dissolved. Add grated ginger, vinegar, sesame oil, and vegetable oil and season with salt.
Set a large steamer basket in a large saucepan, add ½-inch water, and bring to a boil over moderately high heat. Steam eggplant in batches for about 4 minutes, cut side down, until just tender.
Heat a grill pan. Lightly brush eggplant all over with vegetable oil.
Grill for about 30 seconds per side over high heat until grill marks appear, then transfer to a serving platter. Spoon ginger sauce over eggplant.
Garnish with purple basil, and serve at once.
