- 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
- 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.
- 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.
- Marinade can be made 3 days ahead. Cover and chill.