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.
SMOKED SPICED EGGPLANT
Fire-roasted eggplant with onions, tomatoes and spices is a dish that Northern Indians are very proud of. It's addictive, comforting, and incredibly delicious.
Provided by Suvir Saran
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Peel and dice the onion; set aside in a mixing bowl. Using tongs, roast the eggplant directly on the burner of a gas stove over medium heat, turning often, until skin is completely blackened and the flesh is soft, about 10 minutes. Alternatively, prick a few holes in the eggplant (to vent steam) and roast it on a rimmed baking sheet in a 500 F oven for about 20 minutes.
- When eggplant is charred all over, set it aside until it is cool enough to handle. Then pull off skin with your fingers or a knife (discard the skin); finely chop the eggplant with a knife or pass it through a ricer. Set aside. Finely chop green chilies, including their seeds, and set aside.
- Add oil to a skillet or kadai over medium-high heat, followed by the onion. Cook until edges are brown, but there is still a bit of texture, about 15 minutes. Add ginger and stir; if the onion mixture is sticking to the pan, add a little water to deglaze it. Add garlic and stir; then add coriander, cumin, and cayenne, deglazing as needed with more water to prevent the spices from burning.
- Add eggplant to the pan and continue cooking, stirring well to combine thoroughly. Add salt to taste, ensuring that all the flavors are balanced. Add tomatoes and stir to combine; then add the desired amount of green chili, follow by cilantro. Season again with salt. Stir in garam masala, a squeeze of lemon juice, stir and serve.
SZECHUAN SPICY EGGPLANT
Folks who love spicy food will approve of this fantastic meat and eggplant dish! This is a recipe from my Chinese mother, whose cooking is unsurpassable. Adjust the amount of chili sauce to suit your taste. Serve over hot rice.
Provided by ANGWEN
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Remove the eggplant stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside. In a separate small bowl, combine the cornstarch and water, and set aside.
- Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. Saute the garlic, half of the green onions, ginger and dried shrimp, if using (see Cook's Note) for 3 to 5 minutes, stirring constantly, until they begin to brown. Stir in the ground beef or pork and cook for 3 more minutes, again stirring constantly, until browned.
- Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. If you're using fresh shrimp, add it during the last few minutes of cooking. Stir in the reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of the green onions and the sesame oil.
- Serve over hot rice.
Nutrition Facts : Calories 440.5 calories, Carbohydrate 61.6 g, Cholesterol 71.3 mg, Fat 12.6 g, Fiber 5.6 g, Protein 20 g, SaturatedFat 3.9 g, Sodium 1078.8 mg, Sugar 7.5 g
JAPANESE SPICED EGGPLANT
Here is a quick, healthy, vegetarian dish that is a different take on an eggplant dish. Chef Allen Susser of Chef Allen's in Aventura, Fl. glazes it with soy sauce and mirin and sprinkles it with togarashi, a tangerine scented Japanese spice blend of chiles, sesame seeds and dried seaweed. F&W Magazine, 08/2008 edition from 'Green" Living Guide, Local Flavors.Cooking times are estimates. "Togarashi, the Japanese word for "chiles," is a group of condiments always including chiles that bring out the clean, simple flavors of Japanese food. It works well with fatty foods such as unagi (broiled eel), tempuras, shabu shabu (small bits of food cooked in rich broth), noodle dishes, and yakitori (grilled dishes). Nanami togarashi is a close cousin, with a slightly different proportion of ingredients emphasizing citrus zest.
Provided by Manami
Categories Japanese
Time 30m
Yield 4 side dishes
Number Of Ingredients 6
Steps:
- Lightly sprinkle the eggplants on both sides with togarashi.
- In a very large skillet, heat 2 tablespoons each of the canola and sesame oils until shimmering.
- Add the eggplant and cook over moderately high heat until browned on the bottom, 4 minutes.
- Brush the eggplant with the remaining canola and sesame oil.
- Turn and cook until deeply browned on the bottom and tender.
- Add the mirin and soy sauce to the skillet.
- Turn the eggplant and cook until glazed, 1 minute; transfer to a platter, sprinkle with more togarashi and serve.
- *Togarashi spice blend is available at Asian markets.
Nutrition Facts : Calories 290.2, Fat 27.6, SaturatedFat 3, Sodium 349.4, Carbohydrate 10.9, Fiber 5.9, Sugar 4.3, Protein 2.2
SZECHWAN EGGPLANT STIR-FRY
Steps:
- Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
- Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.
- After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.
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.
SPICY EGGPLANT
Steps:
- Combine sauce ingredients in a small bowl; mix well.
- With a vegetable peeler, remove 1-inch strips of the eggplant skin, leaving a 1-inch strip of skin in between. Cut the eggplant into fourths lengthwise, then cut each section crosswise into 3-inch pieces.
- Pour enough oil into a 2-quart saucepan to fill 3 inches. Heat over medium heat to 350 degrees F. Deep-fry the eggplant batches until golden brown, about 3 minutes. Remove with a slotted spoon and drain well on paper towels.
- Place wok over a high heat until hot. Add 1 tablespoon of deep-frying oil and swirl to coat the sides. Add the garlic, ginger, dried chiles and green onion; cook, stirring, until fragrant, about 30 seconds. Add ground meat and cook, breaking up pieces with back of a spoon, until brown and crumbly. Add the sauce and bring to a simmer. Add the cooked eggplant and stir to coat. Scoop onto a warm serving platter. Serve, garnished with cilantro or green onions.
JAPANESE EGGPLANT (AUBERGINE) SAUTE
A great way to enjoy one sadly overlooked vegetable. The Eggplant. Add your favorite protein for a great one dish meal! This is my version of my friend Mayumi's recipe. I prefer the long and thin Japanese or Chinese eggplant. They taste less acidic.
Provided by Kirby
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 178, Fat 1.3, SaturatedFat 0.2, Sodium 1034.7, Carbohydrate 40.5, Fiber 23.5, Sugar 16.5, Protein 8.9
SPICY EGGPLANT
Stir-fried eggplant with onion in a delicious spicy sauce. Serve over hot cooked rice.
Provided by venymae
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
- Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 29.9 g, Fat 10.3 g, Fiber 13.8 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 444.5 mg, Sugar 12.5 g
EXOTIC BRINJAL (SPICY EGGPLANT)
It's simply yummy - this is an exotic Indian recipe. I am sure you'll love it.
Provided by meenal
Categories Side Dish Vegetables Eggplant
Time 55m
Yield 6
Number Of Ingredients 18
Steps:
- Heat the 2 tablespoons oil over medium-high heat in a large skillet, and fry eggplant pieces until golden, about 5 minutes. Remove the eggplant from the skillet and set aside; wipe out the skillet with a paper towel.
- Heat the 6 tablespoons oil in the same skillet over medium heat. Stir in the cumin, fenugreek, kalonji, and sesame seeds, and cook until the cumin turns golden, about 2 minutes. Reduce the heat; stir in the ginger and garlic, and cook for a few seconds. Stir in the onions and green chile pepper, and continue to cook and stir until the onion is golden, about 10 minutes.
- Stir the tomato puree, chili powder, coriander, turmeric, and salt into the onions. Cook and stir over medium heat for 2 minutes, or until the oil separates. Stir in the cooked eggplant; cover and simmer until eggplant is tender, about 5 minutes. Pour in the coconut milk; stir until blended and heated through. Sprinkle with cilantro leaves.
Nutrition Facts : Calories 266.8 calories, Carbohydrate 15.8 g, Fat 22.8 g, Fiber 4.6 g, Protein 2.9 g, SaturatedFat 6.5 g, Sodium 344 mg, Sugar 8.7 g
More about "japanese spiced eggplant food"
JAPANESE SPICED EGGPLANT RECIPE - ALLEN SUSSER - FOOD
From foodandwine.com
1/5 Total Time 25 minsAuthor Allen Susser
SPICY EGGPLANT RECIPE (OGONIOK) - NATASHASKITCHEN.COM
From natashaskitchen.com
6 ASIAN-INSPIRED EGGPLANT RECIPES - THE SPRUCE EATS
From thespruceeats.com
BEST JAPANESE EGGPLANT RECIPE - HOW TO COOK …
From food52.com
STIR-FRIED JAPANESE EGGPLANT WITH GARLIC-SOY SAUCE
From eatingwell.com
GRILLED JAPANESE EGGPLANT (YAKI NASU) - RECIPETIN JAPAN
From japan.recipetineats.com
OUR BEST JAPANESE EGGPLANT RECIPES • JUST ONE COOKBOOK
SPICY STIR-FRIED JAPANESE EGGPLANT RECIPE WITH GINGER AND SESAME ...
From tablematters.com
JAPANESE SPICY SWEET-AND-SOUR EGGPLANT (NASU NO AGEBITASHI)
From asianveganeats.wordpress.com
JAPANESE EGGPLANT TEMPURA RECIPE - TODD PORTER AND DIANE CU
From foodandwine.com
JAPANESE EGGPLANT • JUST ONE COOKBOOK
From justonecookbook.com
ASIAN EGGPLANT - THE ENDLESS MEAL®
From theendlessmeal.com
SPICY BRAISED EGGPLANT NOODLES RECIPE | BON APPéTIT
From bonappetit.com
EGGPLANT TIKKAS IN CREAMY YOGURT, MUSTARD, CHILE, AND …
From epicurious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love