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How to make Chargrilled Asian eggplant with garlic ginger sauce

Yield = 4
Prep time: 0:05
Cook time: 0:10
Total time: 0:15

Ingredients

  • 8 baby eggplant, halved lengthways
  • 2 tablespoons vegetable oil
  • Sliced green onion, to serve

Garlic ginger sauce

  • 1 teaspoon cornflour
  • 2 teaspoons soy sauce
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon white sugar
  • 2cm piece fresh ginger, finely grated
  • 2 garlic cloves, crushed

Method

  • Step 1 Make Garlic Ginger Sauce. Blend cornflour with 1/2 cup water in a small saucepan until smooth. Whisk in soy sauce, oyster sauce, sugar, ginger and garlic. Place over medium heat. Cook, stirring occasionally, for 2 minutes or until sauce thickens. Remove from heat.
  • Step 2 Brush cut sides of eggplant with oil.
  • Step 3 Heat a barbecue grill or chargrill pan on high heat. Cook eggplant, cut-side down, for 3 minutes or until charred. Turn. Cook for 2 minutes or until eggplant is tender. Transfer, cut-side up, to a serving plate. Drizzle with sauce. Serve sprinkled with green onion.