Grilled Eggplant With Spicy Basil Pesto

Directions

Combine basil, parsley, garlic, peanuts, sugar, red pepper flakes, sesame oil, rice vinegar, water, and soy sauce in a food processor. Blend until smooth. Adjust seasonings to taste and add in a little more water for a thinner consistency. Transfer pesto to a small bowl and cover with plastic wrap. Refrigerate until ready to use. Heat the grapeseed oil in a heavy skillet over moderate heat. Add the shallots and cook, stirring frequently, until light golden brown. Using a slotted spoon, transfer shallots to a paper towel-lined plate and set aside to drain and cool. Reserve leftover shallot oil for grilling the eggplants. Prepare grill over moderate heat. Brush eggplants on all sides with the shallot oil and sprinkle with salt and pepper. Grill eggplants, turning once or twice, until slightly charred and tender when pierced with a knife. Transfer to a platter. Spoon some of the pesto over the eggplants and garnish with fried shallots and chopped peanuts. Serve with extra pesto in a bowl on the side. Enjoy!