Grilled Eggplant with Spicy Asian Dressing
Grilled eggplant dressed up with a quick soy sauce-serrano dressing.
In the Bay Area, we are blessed to be able to grill outdoors nearly year-round.
Heck, even my husband has been known to grill in the rain.
One of my favorite grilled veggies is eggplant because it takes to being smoke-kissed so well. And its texture turns nearly custardy.
“Eggplant with Spicy Asian Dressing” is a quick and easy dish to enjoy at this time of year when eggplants of all sizes are showing up at farmers markets.
It’s from the new cookbook, “Weber’s Greatest Hits” (Houghton Mifflin Harcourt) by master griller Jamie Purviance, of which I received a review copy.
The cookbook contains 125 recipes culled from the more than 2,500 that Purviance has developed over the years for Weber. His greatest hits are tried-and-true dishes such as “Peach and Blue Cheese Bruschetta Drizzled with Honey,” “Curried Lamb Chops with Yogurt Sauce” and “Pineapple Upside-Down Cake.”