Grilled Asian eggplant with chile-lime sauce and scallion oil from The San Francisco Chronicle Cookbook, Volume II: 375 All-New Recipes from America's Most Innovative Food Section by Michael Bauer and Fran Irwin

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Notes about this recipe

  • innerharbors on April 22, 2025

    This will leave your lips tingly in the best possible way. The eggplant works great fried in a grill pan in slices, which is what I usually do. Makes a meal when served over rice noodles or jasmine rice with slices of cucumber.

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