Best for: The eggplant that converts eggplant skeptics.
The shaokao eggplant trick is patience: whole slender Chinese eggplants roast over charcoal until they completely collapse, then get split open and flooded with garlic-scallion oil that sizzles into the silky flesh. Nothing is scooped or mashed — you eat it straight from the skin with a spoon. It is a different dish from the site’s eggplant boats and from any sauced eggplant: the fire does all the work.
Grill: Direct medium-high heat over charcoal; 425°F. Equipment: Charcoal grill, tongs, small heatproof bowl, spoon.
Ingredients
Rest: 5 minutes. Total: 30 minutes.
- 4 slender Chinese or Japanese eggplants (about 1 1/2 lb total)
- 3 tablespoons neutral oil, divided
- 6 garlic cloves, finely minced
- 2 scallions, thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon Chinese chile flakes (or crushed red pepper flakes)
- 1/2 teaspoon fine table salt
- 1/2 teaspoon toasted sesame oil
Directions
Prick each eggplant twice with a fork so it does not burst. Light the charcoal and heat the grill to 425°F.
Grill the whole eggplants directly over the coals for 12–15 minutes, turning every few minutes, until the skins char and the eggplants collapse completely and feel soft all the way through.
Rest the eggplants for 5 minutes on a platter. Meanwhile, heat 2 tablespoons of the neutral oil in a small heatproof bowl or pan until shimmering.
Stir the garlic, chile flakes, and salt into the hot oil off the heat and let it sizzle for 30 seconds, until fragrant but not browned.
Split each eggplant lengthwise, open it flat in its skin, and score the flesh lightly with a spoon.
Spoon the garlic oil, soy sauce, sesame oil, and remaining neutral oil over the flesh, scatter with the scallions, and serve in the skins with spoons.
Grilling tip: Collapse is the doneness test — if the eggplant still holds its shape, the center is still firm and stringy.
