Food Recipes Side Dishes Vegetable Side Dishes Fairy Tale Eggplant with Crispy Shallots and Thai Dressing 4.0 (1) 3 Reviews Chef Joe Ogrodnek (BNC class of 2014) pulls out all the stops with this next-level eggplant dish. First he seasons the eggplant and lets it sit before charring on the grill to draw out moisture and add flavor from the inside out. Then he adds plenty of crispy-crunchy texture to the silky grilled eggplant by stuffing each one with peanuts, fried shallots and garlic, fresh herbs, onions, and radishes before drizzling the punchy dressing on top. Delicious hot or room temperature, they’re perfect for your next summer cookout. Be sure to using hot water in the dressing to help dissolve the sweet, floral coconut palm sugar.Related: More Eggplant Recipes By Joe Ogrodnek Joe Ogrodnek Restaurant: Battersby, Dover (Read a review) Location: Brooklyn Why He's Amazing: Because from Battersby's tiny Brooklyn kitchen, he and his co-chef Walker Stern are turning out creative, market-fresh dishes that outshine those at many high-end Manhattan restaurants. Culinary School: The Culinary Institute of America (Hyde Park, NY) background: Union Square Café, Alain Ducasse at the Essex House, Gramercy Tavern (/sites/default/files/ew York City); Anella (Brooklyn) Quintessential Dish: Crisp kale salad with kohlrabi, brussels sprouts and peanuts at Battersby How Kale Can Taste So Good: Some leaves are raw, others are flash-fried until crisp. They're all tossed with a dressing made with bird chiles, palm sugar, lime juice and fish sauce. Aha Moment: "At the start of 2011–end of 2010, Walker was briefly working with me at Anella. It was so different from any other restaurant we had worked in: not in Manhattan, a really small restaurant with a minimal budget. So we were like, 'We could do this. It's the direction restaurants are going in anyway.' We could have had a big restaurant in Manhattan in a long time or we could do this immediately." On Working at Alain Ducasse: Says his co-chef Stern: “In that kind of kitchen there’s one guy who just cooks fish. That’s it. He just cooks fish.” Ogrodnek continues: “There’s another guy who just does the fish sauce. That’s it. Sometimes there are two guys doing nothing but the fish sauce, because it’s a crazy sauce. Which is kind of crazy when you think that here we do everything ourselves.” Food & Wine's Editorial Guidelines Updated on July 1, 2020 Rate PRINT Share Trending Videos Close this video player Photo: Photo by Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson Active Time: 35 mins Total Time: 45 mins Yield: 4 Ingredients GRILLED EGGPLANT 4 medium Japanese eggplants (about 1 3/4 pound) 1 teaspoon kosher salt 1/4 teaspoon black pepper THAI DRESSING 6 tablespoons hot water 6 tablespoons light brown sugar 1/2 cup fish sauce (such as Viet Huong Three Crabs Brand) 1/2 cup fresh lime juice 1 teaspoon grated peeled fresh ginger 1 teaspoon grated garlic 1/2 fresh Thai chile, unseeded, finely chopped 1 (2-inch) piece lemongrass stalk, halved lengthwise and smashed 1 makrut lime leaf (optional) ADDITIONAL INGREDIENTS 1/4 cup roughly torn fresh basil, cilantro, and/or mint, plus more for sprinkling 1/4 cup thinly sliced radishes 1/4 cup thinly sliced red onion 1/2 cup toasted chopped peanuts 1/4 cup thinly sliced scallions 2 teaspoons crispy fried shallots (such as Maesri) 2 teaspoons fried garlic (such as Maesri) Directions Start the grilled eggplant Preheat grill to very high (500°F and up). Peel eggplants, leaving stems intact. Season all over with salt and pepper, and place on a small baking sheet. Let stand at room temperature at least 5 minutes or up to 30 minutes; pat dry with paper towels. Make the Thai dressing Whisk together 6 tablespoons hot water and sugar in a small bowl until sugar dissolves. Whisk in fish sauce, lime juice, ginger, garlic, and chile. Add lemongrass, and, if desired, lime leaf. Finish the grilled eggplant Place eggplants on oiled grates; grill, covered, turning occasionally, until slightly charred and very tender when pierced with a knife, about 15 minutes. Cut eggplants in half lengthwise (do not cut all the way through). Assemble the dish Divide eggplants among 4 large shallow bowls. Stuff eggplants evenly with herbs, radishes, and red onion. Drizzle 2 tablespoons dressing over each stuffed eggplant. Top evenly with peanuts, scallions, fried shallots, and fried garlic. Sprinkle with additional herbs. Serve warm or at room temperature. Notes Alternatively, eggplant can be cooked in a skillet. Working in batches, sear the eggplants in vegetable oil in a cast-iron skillet over medium-high until browned on all sides and tender. Suggested Pairing Aromatic, medium-bodied Alsace white. Originally appeared: July 2020 Rate It Print