Food & Wine USA - (07)July 2020

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34 JULY 2020

Fairy Tale Eggplant with Crispy

Shallots and Thai Dressing

ACTIVE 35 MIN; TOTAL 45 MIN; SERVES 4

GRILLED EGGPLANT

4 medium Japanese eggplants (about

13 /^4 lb.)

1 tsp. kosher salt

1 / 4 tsp. black pepper

THAI DRESSING

6 Tbsp. hot water

6 Tbsp. light brown sugar

1 / 2 cup fish sauce (such as Viet Huong

Three Crabs Brand)

1 / 2 cup fresh lime juice

1 tsp. grated peeled fresh ginger

1 tsp. grated garlic

1 / 2 fresh Thai chile, unseeded, finely

chopped

1 (2-inch) piece lemongrass stalk,

halved lengthwise and smashed

1 makrut lime leaf (optional)

2014 BNC JOE OGRODNEK pulls out all the stops with this next-level eggplant dish. First,

he seasons the eggplant and lets it sit before charring it on the grill to draw out

moisture and add flavor from the inside out. Then, he adds plenty of texture to the

silky grilled eggplant by stuffing each one with peanuts; fried shallots and garlic; and

JOE OGRODNEK fresh herbs, onions, and radishes before drizzling the punchy dressing on top.

NEW YORK CITY

ADDITIONAL INGREDIENTS

1 / 4 cup roughly torn fresh basil,

cilantro, and/or mint, plus more for

sprinkling

1 / 4 cup thinly sliced radishes

1 / 4 cup thinly sliced red onion

1 / 2 cup toasted chopped peanuts

1 / 4 cup thinly sliced scallions

2 tsp. crispy fried shallots (such as

Maesri)

2 tsp. fried garlic (such as Maesri)

1. Start the grilled eggplant: Preheat grill
   to very high (500°F and up). Peel egg-
   plants, leaving stems intact. Season all
   over with salt and pepper, and place on a
   small baking sheet. Let stand at room
   temperature at least 5 minutes or up to
   30 minutes; pat dry with paper towels.


2. Make the Thai dressing: Whisk
   together 6 tablespoons hot water and
   sugar in a small bowl until sugar dis-
   solves. Whisk in fish sauce, lime juice,

ginger, garlic, and chile. Add lemongrass,

and, if desired, lime leaf.

3. Finish the grilled eggplant: Place egg-
   plants on oiled grates; grill, covered, turn-
   ing occasionally, until slightly charred and
   very tender when pierced with a knife,
   about 15 minutes. Cut eggplants in half
   lengthwise (do not cut all the way through).


4. Assemble the dish: Divide eggplants
   among 4 large shallow bowls. Stuff egg-
   plants evenly with herbs, radishes, and
   red onion. Drizzle 2 tablespoons dressing
   over each stuffed eggplant. Top evenly
   with peanuts, scallions, fried shallots, and
   fried garlic. Sprinkle with additional herbs.
   Serve warm or at room temperature.
   WINE Aromatic, medium-bodied Alsace
   white: 2018 Hugel Gentil
   NOTE Alternatively, eggplant can be
   cooked in a skillet. Working in batches,
   sear the eggplants in vegetable oil in a
   cast-iron skillet over medium-high until
   browned on all sides and tender.

MARKET MASTER

Use petite heirloom

fairy tale eggplants for

this recipe. If you can’t

find them, Japanese egg-

plants work well, too.