Grilled Japanese Eggplant with Ginger-Plum Sauce

• 1 tablespoon extra-virgin olive oil, plus more for brushing
• 3 tablespoons minced fresh lemongrass, tender inner bulb only
• 3 tablespoons minced peeled fresh ginger
• 1 teaspoon minced garlic
• 1/2 small Thai red chile, minced
• 3/4 cup Asian plum sauce
• 1 1/2 tablespoons hoisin sauce
• Six 7-ounce Japanese eggplants, halved lengthwise
• Kosher salt
• Freshly ground pepper
• 2 tablespoons finely chopped basil, plus more for garnish
• 1/4 cup roasted, unsalted cashews, chopped

1. In a small saucepan, heat the 1 tablespoon of oil until shimmering.
2. Add the lemongrass, ginger, garlic and chile and cook over moderate heat, stirring, until fragrant and just starting to brown, about 3 minutes.
3. Add the plum and hoisin sauces and cook, stirring, until thickened and reduced to 3/4 cup, about 8 minutes.
4. Scrape the mixture into a blender and puree until nearly smooth.
5. Meanwhile, light a grill or preheat a grill pan.
6. Brush the eggplant with oil and season with salt and pepper.
7. Grill cut side down over high heat until lightly charred, about 2 minutes.
8. Turn the eggplant and cook until lightly charred and tender, about 2 minutes.
9. Transfer the eggplant to a cutting board and let cool slightly, then cut crosswise into 1 1/2-inch pieces.
10. In a large skillet, reheat the plum sauce.
11. Add the eggplant and the 2 tablespoons of basil over moderately high heat and cook, tossing, until the eggplant is heated through, about 3 minutes.
12. Transfer to a serving bowl, scatter the cashews and more chopped basil on top and serve.

extravirgin olive oil, fresh lemongrass, fresh ginger, garlic, red chile, plum sauce, hoisin sauce, eggplants, kosher salt, freshly ground pepper, basil, cashews

Taken from www.foodandwine.com/recipes/grilled-japanese-eggplant-with-ginger-plum-sauce (may not work)