Summer may be over but I’m still happily working through the last of the warm weather produce. This buttery eggplant with a tangy, deeply garlicky, and creamy sauce is one my favorite eggplant dishes that I made this year.
- 1/4 cup water
- 1/3 cup tahini
- 4 peeled black garlic cloves
- 1 tablespoon mirin
- 3 tablespoons soy sauce, divided
- 3 1/2 tablespoons plus 2 teaspoons rice vinegar, divided
- 1 teaspoon salt, divided
- 1 red Fresno pepper chile, thinly sliced
- 6 tablespoons avocado oil, divided
- 1 1/2 pounds Japanese eggplant (about 3 eggplant), roll-cut into 1-inch pieces
- Thinly sliced green onions, for garnish
- Process 1/4 cup water, tahini, black garlic, mirin, 1 tablespoon soy sauce, 2 teaspoons vinegar, and 1/4 teaspoon salt in a blender until smooth, 30 to 45 seconds. Set tahini dressing aside.
- Stir together chile, remaining 3 1/2 tablespoons vinegar, and remaining 3/4 teaspoon salt in a small bowl; set aside.
- Heat 3 tablespoons oil in a cast-iron skillet over high until a wisp of smoke rises from skillet. Add half of the eggplant to skillet; immediately stir to coat with oil. Cook, stirring often, until just tender and browned in spots, about 6 minutes. (Skillet will appear dry.) Transfer to a plate. Repeat process with remaining 3 tablespoons oil and remaining eggplant.
- Reduce heat to medium. Add cooked eggplant, chile mixture, and remaining 2 tablespoons soy sauce to skillet; cook, stirring constantly, until eggplant absorbs chile mixture, about 1 minute. Remove from heat. Spread 1/2 cup tahini dressing on a platter. Top with eggplant mixture, and garnish with green onions.