Ww 0 Points Japanese Grilled Eggplant Food

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

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.

WW 0 POINTS JAPANESE GRILLED EGGPLANT

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.

JAPANESE GLAZED EGGPLANT (AUBERGINE)

Steps:

• In a small bowl, combine first 7 ingredients. Set aside.
• Wash your eggplants. Cut off the top and then cut in half length wise. If necessary, make the eggplant halves short enough to fit into a 12" skillet. Using a knife, make criss cross marks on the eggplant, making sure that the eggplant doesn't break apart. Leave skin on eggplants.
• Heat 1 tablespoon oil in 12" skillet.
• Heat oil over medium high heat. Lay 2 eggplant halves in pan, followed by 1/4 water. Cover and let cook for 7-10 minutes or until eggplant is lightly browned. Carefully remove eggplant halves from skillet; set aside.
• Repeat with 2 other eggplant halves and other tablespoons oil.
• Pour sauce mixture into skillet and cook for 2-3 minutes or until thickened.
• Pour sauce over the criss-crossed side of eggplant. Sprinkle sesame seeds on top.

JAPANESE COUNTRY-STYLE EGGPLANT (NASU NO INAKA-NI)

Steps:

• Score Asian eggplants lenthwise every half inch. (If using regular eggplant, cut off ends and then cut remainder into 1" cubes, but do no peel.).
• Put all ingredients in a sturdy pot and stir to coat.
• Simmer for 20 minutes, stirring occasionally so that eggplant cooks thoroughly (until it becomes tender).
• Serve hot or cold.

JAPANESE EGGPLANTS WITH GARLIC, OLIVE OIL AND TOMATOES

Steps:

• Preheat oven to 180 C (350 F).
• Halve eggplants lengthways, leaving stems intact.
• Place eggplants in a single layer, cut-side up, in a lightly oiled roasting tin.
• Drizzle with olive oil, sprinkle with garlic, thyme sprigs and salt, and cover tin with foil.
• Bake for 45 minutes, or until eggplants are tender.
• Remove from oven and increase temperature to 200 C (400 F).
• Drizzle eggplants with half the extra oil and bake, uncovered, for a further 15 minutes, or until lightly browned.
• Arrange eggplants on a platter and top with tomatoes.
• Drizzle with remaining oil and lemon juice, sprinkle with salt and pepper, and serve.

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.

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.