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

Instructions

1. Purée 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.
2. 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.
3. Marinade can be made 3 days ahead. Cover and chill.