Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.
Purée chiles, garlic, lemongrass, oil, ginger, cumin, sugar, and 1 tsp. salt in a blender or food processor until smooth. Score cut sides of eggplant in a cross-hatch pattern with the tip of a sharp knife. Coat each eggplant liberally with curry paste; set aside any remaining paste. Let eggplants sit at least 10 minutes and up to 1 hour.
Prepare a grill for medium-high heat. Lightly season eggplants with salt and grill, turning occasionally, until browned and tender, about 5 minutes per side. Serve with reserved curry paste.
Marinade can be made 3 days ahead. Cover and chill.
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Ok, I didn't follow the recipe exactly. I substituted fresh green chilies for the Fresno chilies (to the previous reviewer, Fresno chilies are red and make red curry). I also used lemon peel for the lemongrass. Worked fine in the broiler. Very tasty.
Curiously, there seems to be no red curry in this " red curry-marinated Japanese eggplant" recipe...