Grilled Soy and Ginger Marinated Rack of Lamb Served with Hunan Style Eggplant and Miso and Plum Sauce

Ingredients

• 1/4 cup Worcestershire sauce
• 1/4 cup mirin
• 1/2 cup soy sauce
• 1-inch piece ginger, thinly sliced, smashed
• 2 tablespoons ketchup
• 1/4 cup chopped garlic
• 1/4 cup chopped shallots
• 1/2 cup honey
• 1/2 cup pomegranate juice
• 2 tablespoons lemon juice
• 2 tablespoons chile paste
• 2 teaspoons ground black pepper
• 2 racks lamb, trimmed and frenched
• Hunan Style Eggplant, recipe follows
• 1/2 cup Miso and Plum Sauce, recipe follows
• 3/4 cup Cilantro and Mint Vinaigrette, recipe follows
• 1/4 cup julienne green onions
• 1/4 cup cilantro sprigs
• 1/2 cup peeled, thinly sliced garlic
• Oil, for deep-frying
• 1/4 cup Japanese-style soy sauce
• 1/4 cup Chinese-style soy sauce
• 1/4 cup mushroom soy sauce
• 1/4 cup peanut oil
• 3/4 cup sugar
• 3 tablespoons chile paste
• 1 1/2 cups Shaoxing rice wine
• 1/4 cup rice vinegar
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 8 Chinese eggplant, ends trimmed, cut into 1-inch roll-cut pieces
• 2 tablespoons peanut oil
• 1/4 cup peeled, smashed garlic
• 1 cup peeled, sliced shallots
• 3-inch piece ginger, peeled, sliced, smashed

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