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Red Curry–Marinated Japanese Eggplant

['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.

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