Grilled Eggplant with Garlic Sauce

烤茄子

Grilled Eggplant with Garlic Sauce — Home-styleXi'an home cooking.

Ingredients

• Asian long eggplant
• garlic
• Chinese black vinegar
• chili oil

Instructions

1. Prick eggplants all over with a fork. Place directly on oven rack or grill grate over medium coals. Roast 25–30 minutes, turning every 8 minutes, until completely collapsed, charred in spots, and yielding to gentle squeeze. (Skin wrinkles deeply and peels slightly at stem end; flesh oozes dark juice when pressed.)
2. Let cool 5 minutes. Slit lengthwise and scoop flesh into a bowl, discarding skin and stem. Mash with a fork until mostly smooth but with some texture. (Flesh is deep purple-brown, glossy, and holds together loosely when stirred.)
3. Add minced garlic, black vinegar, chili oil, and 1/4 tsp salt. Stir gently 30 seconds to combine—do not overmix. (Mixture turns glossy purple with visible flecks of raw garlic.)
4. Rest at room temperature 10 minutes to let flavors meld. The garlic bite will mellow slightly, and vinegar acidity will brighten. (Surface develops a thin, reflective sheen from oil rising.)
5. Transfer to serving dish. Garnish with extra scallion greens and a drizzle of chili oil. Serve at room temperature with steamed rice or as a side. (Chili oil pools in glossy crimson beads on purple surface.)