red-curry-marinated-japanese-eggplant.json

{
    "directions": [
        "Pur\u00e9e chiles, garlic, lemongrass, oil, ginger, cumin, sugar, and 1 tsp. salt in a blender or food processor until smooth. Score cut sides of eggplant in a cross-hatch pattern with the tip of a sharp knife. Coat each eggplant liberally with curry paste; set aside any remaining paste. Let eggplants sit at least 10 minutes and up to 1 hour.",
        "Prepare a grill for medium-high heat. Lightly season eggplants with salt and grill, turning occasionally, until browned and tender, about 5 minutes per side. Serve with reserved curry paste.",
        "Marinade can be made 3 days ahead. Cover and chill."
    ],
    "ingredients": [
        "6 Fresno chiles, seeds removed from 3, chopped",
        "4 garlic cloves",
        "2 lemongrass stalks, bottom third only, tough outer layers removed, finely grated",
        "1/3 cup vegetable oil",
        "1 tablespoon finely grated peeled ginger",
        "1 teaspoon ground cumin",
        "1/2 teaspoon sugar",
        "1 teaspoon kosher salt, plus more",
        "4 Japanese eggplants, halved lengthwise"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Side",
        "Dinner",
        "Eggplant",
        "Grill",
        "Lemongrass",
        "Chile Pepper",
        "Ginger",
        "Curry",
        "Vegetarian",
        "Vegan",
        "Wheat/Gluten-Free",
        "Pescatarian",
        "Dairy Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Red Curry\u2013Marinated Japanese Eggplant",
    "url": "http://www.epicurious.com/recipes/food/views/red-curry-marinated-japanese-eggplant"
}