Grilled Japanese Eggplant with Fried Chiles & Mint

Preheat grill to medium-high.

Cut eggplants in half lengthwise and score the flesh in a diamond pattern. Brush the cut sides with 1 tablespoon oil and sprinkle with 1/4 teaspoon pepper. 

Grill the eggplants, flipping occasionally, until browned and very tender, 10 to 20 minutes. Grill lime halves, cut-side down, until slightly charred, about 5 minutes. Transfer the eggplants and limes to a serving platter; sprinkle the eggplants with salt.

Heat the remaining 3 tablespoons oil in a medium skillet over medium heat. Add serranos, long hot pepper (or jalapeño), ginger and garlic; cook, stirring, until fragrant, about 2 minutes, being careful not to let the mixture brown. Add mint and cook, stirring, for 30 seconds. 

Spoon the mixture over the eggplants. Squeeze the grilled limes over them. Garnish with more mint, if desired.