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servings:

Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.

• 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

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