Asian grilled eggplant

I don’t know anybody who just “sorta” likes eggplant. Either you love it or you hate it. We love it.

Take a big purple eggplant. Wash it and cut off the stem end. Cut it in half lengthwise. Continuing to cut it lengthwise, cut it into quarters and then eighths. You’ll end up with 8 long skinny wedges, each with some eggplant skin on one side.

Marinade ingredients:
Tamari (2 parts)
Seasoned rice vinegar (2 parts)
Sesame oil (1 part)
Garlic (1 clove, grated with a microplane grater or finely minced)
Ginger (grated with a microplane to taste)

Throw the eggplant slices into a large ziplock bag. Add the marinade ingredients. Shake it up and let it sit while you preheat the grill.

Set each piece on the grill, skin-side down, over high heat. When they are soft, lay them flat on the grill to get grill marks on the remaining two sides. It should take about 15 minutes.

If this is our entire dinner, we can each eat an entire eggplant this way. But if there are other dishes, two people can share an eggplant. Make more than you think you’ll eat — the leftovers are delicious.