Red Curry–Marinated Japanese Eggplant
Red Curry–Marinated Japanese Eggplant is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Purée chiles, garlic, lemongrass, oil, ginger, cumin, sugar, and 1 tsp. salt in a blender or food processor until smooth.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPurée 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.
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.
Marinade can be made 3 days ahead.
Cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.