Adapted from a recipe by Angela Liddon in Oh She Glows
Soy Chili Glaze
2 tsp minced ginger
1 tsp minced garlic
4 Tbl rice vinegar
½ cup orange juice
4 Tbl soy sauce
½ -1 tsp chili paste with garlic
3 Tbl brown sugar
2 tsp sesame oil
baby eggplant, Shanghai bok choy or any vegetable that cooks well on the grill
Begin the glaze first and while it’s simmering you can prep your vegetables.
Mix the ginger, garlic, rice vinegar, orange juice, soy sauce, chili paste and brown sugar together and pour into a medium skillet. Reduce the liquid by half and check to see when it has thickened just enough to coat the grilled vegetables. You do not want to over-reduce the sauce. Remove from the heat and pour into a small bowl. Stir in the sesame oil. Set aside.
Clean and dry your vegetables.
Cut baby eggplant in half lengthwise leaving the stem end on. Set it on a baking tray and lightly sprinkle with olive oil. Season with salt and pepper. If you have time, season the eggplant with salt first and let it rest 30 minutes or so before cooking. Then blot the cut surfaces with a clean towel and proceed with the oil and pepper. Cut the bok choy in half lengthwise. Season with salt and pepper and lightly coat with oil.
The vegetables can be cooked on a stovetop or outdoor grill. Cook them on both sides till almost done, brushing with the glaze a few times before removing from the heat. Take them off while they are still al dente. The vegetables will continue to cook as they cool, so they will be perfectly tender when served at room temperature.