GRILLED JAPANESE EGGPLANT
Provided by Bobby Flay
Categories side-dish
Yield 4 servings (2 pieces per serving)
Number Of Ingredients 7
Steps:
- Place eggplant in a large shallow baking dish. Mix together the soy sauce, sherry, sesame oil, and garlic in a small bowl. Pour the marinade over the eggplant and let marinate at room temperature for 1 hour. Preheat grill. Season the eggplant with salt and pepper to taste and grill on each side for 3 minutes, basting occasionally with the remaining marinade. Serve topped with the toasted sesame seeds.
HOISIN EGGPLANT
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Halve 3 Japanese eggplants lengthwise; brush all over with olive oil and season with salt. Grill 5 to 7 minutes per side, brushing with a mixture of 1/2 cup hoisin sauce, 1 tablespoon rice vinegar and 1 to 2 teaspoons hot chili sauce. Top with chopped cilantro and sliced scallions.
JAPANESE EGGPLANT WITH SICHUAN PEPPER
People will be delighted to eat this side dish because the sauce is simply incredible. You'll find dozens of ways to use any extra sauce-drizzled on cold pork or chicken, over steamed rice, or tossed with noodles. It combines a variety of exotic ingredients, such as Szechuan peppercorns and Chinese black vinegar-all of which are available on Amazon and will last for months in your pantry.
Provided by Anita Lo
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Slice the eggplant into 1 to 2-inch segments, depending on the width of the eggplant. Set up a steamer on the stovetop. Season the segments with salt. Place the eggplant in the steamer in a single layer and cook until softened, about 8 minutes. Cool on paper towels.
- For the vinaigrette, trim the garlic cloves and mash gently with the side of your knife, then finely chop the garlic. Peel and chop the ginger root.
- Trim and slice the scallion on a bias. Save the white part for the vinaigrette and the green part for a finishing garnish. Keep the greens fresh by covering them with a moist, cool paper towel. Chop the cilantro.
- To assemble the vinaigrette, put the three oils and the Sichuan peppercorns in a small pot set over low heat. Heat until sizzling, then strain out the peppercorns. Discard the peppercorns and put the oil back into the pot. Add the garlic and ginger and heat until sizzling but not browned. Add the scallion whites and Sichuan bean paste and stir. Add the black vinegar, soy, mirin, wine, sugar, sesame seeds and cilantro and bring to a boil.
- Transfer the vinaigrette to a bowl and cool. Put the eggplant in a serving dish and season with the cooled sauce (depending on eggplant size, you may not need all the sauce-the sauce keeps for a week refrigerated) and sprinkle with the scallion greens. Finish with freshly ground black pepper, if you'd like a little more peppercorn flavor.
GOCHUJANG-GLAZED EGGPLANT
Roasting eggplant yields such a round and flavorful product and brushing it with gochujang glaze on top gives it even more spicy, sweet, toasted flavor. Try it for a simple quick weeknight side dish!
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Halve 4 to 5 Japanese eggplants lengthwise and crosswise. Brush with vegetable oil. Place flesh-side down on a foil-lined baking sheet; bake at 400˚ F until tender, 15 minutes. Whisk 2 tablespoons each soy sauce, gochujang and honey, 1 teaspoon each toasted sesame oil and minced garlic, and 1/2 teaspoon kosher salt. Brush glaze on the eggplants; broil until charred, 4 minutes. Brush with the remaining glaze; top with sliced scallions and sesame seeds.
MISO GLAZED GRILLED JAPANESE EGGPLANT
Steps:
- Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
- Whisk together the miso, mirin, sugar and 2 tablespoons water until combined.
- Brush the cut-side of the eggplant with the oil and season with salt and pepper. Grill the eggplant, cut-side down, until lightly golden brown, about 4 minutes. Turn the eggplant over, brush with some of the glaze and continue grilling for 2 more minutes. Brush with more glaze, flip over and grill until the cut-side is caramelized, about 4 minutes. Remove to a platter, cut-side up, and sprinkle with mint.
WW 2 POINTS - JAPANESE GRILLED EGGPLANT (AUBERGINE)
Make and share this Ww 2 Points - Japanese Grilled Eggplant (Aubergine) recipe from Food.com.
Provided by mariposa13
Categories Vegetable
Time 24m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat outdoor grill, stove-top grill pan or broiler.
- Coat eggplant with cooking spray. (Note: If you can't find any Japanese eggplants, buy regular eggplants that are small in size.).
- Grill or broil eggplant turning as needed until lightly charred and tender, about 7 to 9 minutes.
- Whisk soy sauce, lemon juice, vinegar, ginger and garlic in a small bowl until blended.
- Drizzle over grilled eggplant and sprinkle with scallions.
- 2 points per serving - Yields about 3/4 cup per serving.
GOCHUJANG-GLAZED EGGPLANT WITH FRIED SCALLIONS
Loosely inspired by the Korean banchan gaji bokkeum (stir-fried eggplant), this recipe keeps the eggplant in large pieces and sears it over high heat, yielding beautifully cooked flesh and still-violet skin. Though gaji bokkeum is traditionally soy sauce-based, my mother uses gochujang, the fermented Korean chile paste, for added sweetness and heat. The result is divine: As the sticky red sauce clings to the fried eggplant spears, it caramelizes in the heat of the pan and provides a glossy finish. The real star of this dish, though, is the scallion oil. The tangle of thinly sliced scallions crisps in olive oil, lending its oniony flavor to the oil, which is then used to cook the eggplant. This dish is salty, spicy and sweet - everything you want in a banchan - and tastes great with a bowl of fresh white rice.
Provided by Eric Kim
Categories vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place the eggplant in a colander set inside a large bowl or the sink. Sprinkle with the salt, toss to combine and let sit for 30 minutes to remove excess moisture.
- Meanwhile, in a small bowl, add the gochujang, soy sauce, brown sugar, sesame oil and garlic. Whisk to combine, then set aside.
- To a large nonstick skillet, add the olive oil and the white parts of the scallions. Turn the heat to medium and fry the scallions, stirring often, until crispy and evenly browned, about 8 minutes. Using a slotted spoon, transfer the fried scallions onto a paper towel.
- Reserve a small handful of raw scallion greens for garnish, then fry the remaining scallion greens in the oil until crispy and lightly browned, 3 to 5 minutes. Transfer fried scallion greens onto a paper towel.
- Remove the skillet from the heat and carefully pour the hot scallion oil into a glass container or measuring cup.
- After the 30 minutes of salting, dry the eggplant segments with a paper towel. Place the skillet over medium-high heat and add 2 tablespoons of the reserved scallion oil.
- When the oil starts to shimmer and you see a wisp of smoke, add half the eggplant, cut sides down, and fry until browned and starting to soften, 2 to 3 minutes. Flip once and cook another minute on the other side. Transfer to a plate, add 2 more tablespoons of scallion oil back to the pan, and repeat to fry the second batch of eggplants. (If you are lucky enough to have any scallion oil left, use it to fry eggs or to dress a salad.)
- Finally, sauce the eggplants: Add the first batch of eggplants back to the pan alongside the second batch. Reduce the heat to medium-low and pour the reserved gochujang sauce over the eggplants. Toss until evenly coated and the gochujang starts to caramelize, about 1 minute.
- Plate the eggplants on a large platter and garnish with the fried scallions and the reserved raw scallion greens. Serve immediately. (To store for later, transfer to a resealable container and keep in the refrigerator for 3 to 5 days. This dish tastes great cold, straight out of the fridge, or at room temperature.)
GRILLED EGGPLANT WITH SEARED SCALLION
Steps:
- To expose each eggplant fully to the heat, peel off the pointy flaps of the cap but leave the stem attached. Use a fork to poke 6 to 8 sets of holes into each eggplant to prevent it from exploding while cooking (skip this step if you are oven roasting).
- To cook the eggplants on a grill, prepare a hot charcoal fire (you can hold your hand over the rack for only 2 to 3 seconds) or preheat a gas grill to high. Grill the eggplants, turning frequently, for 12 to 15 minutes, or until the skin is black and dry and the flesh is soft. To cook the eggplants on a gas stove top, turn on the burner to high and place the eggplants, one at a time, directly on the burner grate. Cook the eggplant, rotating it often, for 10 to 15 minutes, or until it has sagged and is pleasantly smoky and charred. Run the exhaust fan during cooking to avoid filling your kitchen with smoke. If the eggplant isn't sufficiently soft in the middle, finish it off in a preheated 450°F oven. To oven roast the eggplants, position a rack in the middle of the oven and preheat to 450°F. Split each eggplant in half lengthwise and place, cut side down, on an aluminum foil-lined baking sheet. Roast for 30 to 45 minutes, or until the eggplant halves are soft and oozing a bit of juice.
- When the eggplants are cool enough to handle, remove the skin. (The eggplants may be cooked and peeled several hours in advance of serving, covered, and kept at room temperature.) Cut the flesh crosswise into 2-inch sections. Use your fingers to separate the flesh into strips, placing them in a lovely pile on a serving plate. If the strips weep lots of liquid, pour it off the plate. Top with a mound of scallions.
- In a butter warmer or small saucepan, heat the oil until it starts to smoke. Remove from the heat and immediately pour the oil over the scallions. The scallions will sizzle as they sear from the hot oil. Serve at once with the dipping sauce.
WW 0 POINTS JAPANESE GRILLED EGGPLANT
Make and share this Ww 0 Points Japanese Grilled Eggplant recipe from Food.com.
Provided by Parrot Head Mama
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat outdoor grill or broiler.
- Coat eggplant with cooking spray.
- Grill or broil eggplant, turning as needed, until lightly charred and tender (about 7-9 minutes).
- Whisk together soy sauce, lemon juice, vinegar, ginger, and garlic in small bowl until well blended.
- Drizzle over grilled eggplant and then sprinkle with scallions.
- Points/yield figured on 3/4 cup per serving.
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GRILLED JAPANESE EGGPLANT WITH SCALLIONS AND GINGER
From weightwatchers.com
Cuisine JapaneseCategory DinnerServings 4Total Time 25 mins
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
- In small bowl, whisk soy sauce, lemon juice, vinegar, ginger, and garlic until blended for dressing.
- Slice eggplants on angle into 1⁄2-inch-thick pieces and coat with nonstick spray. Grill eggplant slices, turning as needed, until lightly charred and tender, 7 to 9 minutes. Transfer to plate. Drizzle dressing over eggplant slices and sprinkle with scallions.
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