Grilled Indian Eggplant with Sweet Orange Ginger Sauce

A couple of weekends ago, I spotted some Indian Eggplants for $1.50/lb. Normally, I like grilling my eggplants and making a sweet peanut butter sauce that melts in your mouth. This time I wanted to try something new! This recipe is simple an easy to make. Traditionally, I like using Indian Eggplants with curry or quickly frying them and adding a curry sauce. This dish is extremely light and pairs well with Basmati rice.

Ingredients:

10-15 Indian Eggplants (Cut in halves)
Olive oil
Sesame seeds
1 Packet of Katsuobushi (Japanese fish flakes)
2 Serrano peppers chopped or sliced

Sauce:
1/3 C. Fresh Orange juice
3 T. White rice wine vinegar
3 T. Soy Sauce
1 T. Minced ginger
1 T. Minced garlic
1/2 C. Brown sugar
1 t. Sesame oil

Sauce Recipe:

1. Combine all ingredients together and blend with a food processor or blender.
2. Pour sauce into a small pot over medium high until it starts boiling.
3. Turn off the stove once the sauce starts to boil and let it cool down before pouring it over the eggplants.

Eggplant Recipe:

1. Pour olive oil into a flat dish and dip eggplants into the olive oil on both sides. (Optional, you can brush the olive oil onto the eggplants as well)
2. Heat up your skillet and medium high. (I like using a skillet or pan that create grill marks on them)
3. Place the eggplants onto the skillet face down and cook for 2-3 minutes until the bottom starts to turn brown.
4. Flip the eggplants and cook for another 2-3 minutes.
5. Once the eggplants are cooked, place them onto a flat dish and add the Orange Ginger Sauce. I like adding some sesame seeds, Kastuobushi, and chopped Serrano peppers to give it a little kick. You may also add Siracha as well.

Enjoy!! :)