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Grilling: Chinese Eggplant with Garlic and Ginger Sauce

Each week Joshua Bousel drops by with a recipe for you to grill over the weekend. Fire it up, Joshua!

I tend to find eggplant either crazy delicious, like these eggplant spirals, or totally off putting. I couldn't quite put my finger on why until I tried out this recipe for Chinese eggplant with a garlic and ginger sauce.

I grilled eggplant slices, and they looked perfect when they were beautifully browned and pulled off the grill. I then nestled my wok right onto the coals, quickly sauteed some garlic, ginger, scallions, and chiles, and tossed in the eggplant and sauce, letting it cook until thickened. It looked so mouthwatering, and I eagerly took a first taste. It had a deep ginger flavor that I love, along with the type of sauce that makes good Chinese food. But something was not right--the texture of the eggplant. In contrast to the creamy eggplant texture I do enjoy, these were a bit too mushy for my palate.

That said, I had a true eggplant lover on hand when I made this, and she found these delicious. So for someone without my hangups, this is an excellent recipe.

Grilled Chinese Eggplant with Garlic and Ginger Sauce

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