Equipment
Ingredients
Eggplant Base
- 1 large globe eggplant, unpeeled
- 15 ml olive oil
- 2 g kosher salt
Shrimp
- 12 jumbo shrimp, peeled, deveined, tails removed
- 10 ml neutral oil
- 1 garlic, minced
- 3 g fresh ginger, grated
Glaze and Garnish
- 45 ml hoisin sauce
- 5 ml rice vinegar
- 15 g scallions, thinly sliced
- 2 g sesame seeds, toasted
Nutrition (per serving)
Method
Using a chef knife, slice the globe eggplant into uniform rounds approximately 1.5 centimeters thick to yield 12 slices.
Lightly brush both sides of the eggplant rounds with olive oil using a pastry brush, then season evenly with kosher salt.
In a mixing bowl, toss the prepared jumbo shrimp with neutral oil, minced garlic, and grated ginger. Set aside to marinate for 10 minutes.
In a small mixing bowl, whisk together the hoisin sauce and rice vinegar until smooth to create the finishing glaze.
Preheat a grill pan or outdoor grill to medium-high heat, reaching approximately 200 degrees Celsius or 400 degrees Fahrenheit.
Place the eggplant rounds on the preheated grill. Cook for 3 to 4 minutes per side until they develop deep grill marks and a tender interior.
Using tongs, grill the marinated jumbo shrimp for 1 to 2 minutes per side until they curl slightly and turn pink and opaque. Ensure the internal temperature reaches 63 degrees Celsius or 145 degrees Fahrenheit for safety.
Transfer the grilled eggplant slices to a serving platter. Place one grilled jumbo shrimp flat on top of each eggplant round.
Drizzle the thinned hoisin glaze generously over the shrimp and eggplant. Garnish with the sliced scallions and optional toasted sesame seeds before serving warm.
Chef's Notes
- To achieve perfect grill marks on the eggplant without burning, ensure your grill pan is thoroughly preheated before adding the slices. Do not move them for at least 2 minutes.
- Eggplant acts like a sponge for oil. Brushing the oil directly onto the slices rather than pouring it into the pan ensures even distribution and prevents an unpleasantly greasy base.
- Adding rice vinegar to the hoisin sauce not only thins it for an elegant drizzle but also cuts through the natural sweetness of the hoisin, bringing a necessary acidity that brightens the entire bite.
- When handling raw shrimp, always wash your hands and sanitize your tools to prevent cross-contamination. Verify the 63C/145F internal temperature using an instant-read thermometer inserted into the thickest part of the largest shrimp.
Storage
Refrigerator: 2 days — Store components separately if possible to prevent the eggplant from becoming soggy.
Reheating: Reheat the eggplant slices in an oven at 180C until warm. Reheat the shrimp gently to avoid rubbery texture.
