Char-Grilled Eggplants

Name: Char-Grilled Eggplants
Prep time: 6 min
Cook time: 8 min
Total time: 15 min
Yield: 2 servings
Cuisine: Asian Vietnamese
Ingredients: 5 count Fresh Chinese eggplants, washed (141g / 5oz each); 4 count Kumquats, squeezed and juiced (19g/ 0.67oz each); 1 count Whole garlic head, peeled and crushed ( 47.6g / 1.7 oz); 3 tbsp. Light soy sauce; 1 tbsp. Brown sugar; 1 tbsp. Olive oil to dress; 1 bunch Fresh cilantro, washed; 1 bunch Vietnamese basil washed

Chef Duc Tran

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Using the fire of the char-grill to roast a whole, unpeeled eggplant is a great way to cook this vegetable. After cooling, the supremely tender flesh inside a whole grilled eggplant is perfect for scooping out of the skin. With tangy sauce made with fresh kumquat juice, it’s a great appetizer for a hot day!