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Red Curry–Marinated Japanese Eggplant

Red currymarinated Japanese eggplants on a plate.
Photo by Christopher Testani

Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.


Serves 4

6 Fresno chiles, seeds removed from 3, chopped
4 garlic cloves
2 lemongrass stalks, bottom third only, tough outer layers removed, finely grated
1/3 cup vegetable oil
1 tablespoon finely grated peeled ginger
1 teaspoon ground cumin
1/2 teaspoon sugar
1 teaspoon kosher salt, plus more
4 Japanese eggplants, halved lengthwise

Step 1

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.

Step 2

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.

Do Ahead

Step 3

Marinade can be made 3 days ahead. Cover and chill.

How would you rate Red Curry–Marinated Japanese Eggplant?

  • 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.

    • gailsin

    • Pennsylvania

    • 2/24/2018

  • Curiously, there seems to be no red curry in this " red curry-marinated Japanese eggplant" recipe...

    • choby

    • ATL

    • 8/22/2016

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