Grilled Japanese Eggplant with Tahini Sauce

Ingredients

• 4 Japanese eggplants
• 1 teaspoon Kosher salt
• 3 tablespoons of extra virgin olive oil
• 1/4 cup roasted sesame tahini
• 1/4 cup water
• 1 teaspoon minced garlic
• 2 tablespoons lemon juice
• 1 tablespoon chopped parsley
• 1/2 teaspoon sugar
• 1/2 teaspoon Kosher salt
• Thai basil for garnish

Directions

1. Slice the Japanese eggplants lengthwise into halves. With a sharp paring knife, cut a crosshatch into the flesh side of each piece, going 1/2 inch deep.
2. Arrange the eggplants on a tray with the cut sides facing up, then season those scored surfaces with salt. Set them aside for at least 20 minutes, or up to an hour or more, as the grill heats and you put together the tahini sauce. This salting step pulls some of the extra water from the eggplant. Set up your grill for high, direct heat. As it heats, make the tahini sauce.
3. If using a mini chopper, add all the tahini sauce ingredients and pulse until the mixture is smooth. If you do not have one, chop the garlic and parsley as finely as you can, then combine everything with a fork or a small whisk. You can also mash the garlic with the salt and sugar in a mortar and pestle until smooth, then whisk in the remaining ingredients.
4. Once the grill is hot, blot the eggplants with a paper towel and coat the cut sides with olive oil. Set the halves on the grill with the cut sides down. Press them gently so the flesh meets the grate well. Cook until the cut sides are deeply browned, about 3 to 5 minutes.
5. After the first side is nicely seared, turn the eggplants over and grill the second side until the flesh is cooked through, about another couple minutes or so. Brush them once more with a little olive oil.
6. Take the eggplants off the grill, transfer them to a plate, and serve them with the tahini sauce. Finish with Thai basil.