Japanese Grilled Eggplant Aubergine Yaki Nasu Food

GRILLED JAPANESE EGGPLANT

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.

JAPANESE GRILLED EGGPLANT (AUBERGINE) (YAKI NASU)

Steps:

• Bring seasoning ingredients to a boil in a small saucepan and let cool.
• Bring sauce to a boil in a small saucepan and let cool.
• Grill eggplants whole on a wire rack on grill until they are soft and feel tender.
• Test with your finger or a toothpick to see how soft it is.
• Place in cold water to cool; then peel and pat dry.
• Put eggplant in seasoning liquid; allow to sit for at least 10 minutes.
• Remove eggplant and cut into bite-size pieces.
• Place eggplant into serving dish; top with some sauce and a few bonito flakes; serve at room temperature or chilled.

WW 2 POINTS - JAPANESE GRILLED EGGPLANT (AUBERGINE)

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.

GRILLED JAPANESE EGGPLANT WITH AN ASIAN VINAIGRETTE

Steps:

• Wash eggplants and pat dry with paper towels, set aside.
• In a small mixing bowl combine the Chinese 5-spice powder, onion powder, garlic salt, and black pepper. Set aside.
• Slice the eggplants in half lengthwise, brush with olive oil and rub the mixed spices on both sides.
• Grill over low heat for about 5 minutes on each side, or until tender.
• Arrange cabbage on serving plates and top with grilled eggplant; drizzle with the asian vinaigrette.
• Top with the fresh mint, feta, and sprinkle with toasted sesame seeds.
• Asian Vinaigrette:.
• In a blender or food processor, combine all the ingredients except the vegetable and sesame oils. With the blender/processor running, slowly pour in the vegetalbe oil followed by the sesame oil. Process for 10 to 15 seconds longer. Refrigerate until ready to serve. (If necessary, whisk before serving.).
• COOK'S TIP: Leftover vinaigrette makes for a tasty salad dressing or marinade for fish.

JAPANESE EGGPLANT (AUBERGINE) SAUTE

Steps:

• Combine Soy sauce, mirin, crushed garlic and ginger in a bowl.
• Slice your eggplant thinly and into small pieces.
• Toss eggplant in hot pan (I use a spray oil like Pam) with the sauce mixture.
• Sauté at a medium heat until very tender, about 10 minutes.
• Add a little water to keep the veg moist if necessary.
• Great as a side dish for fish or chicken.
• Add diced medium firm tofu or any other protein for a very simple, quick meal.