Best 6 Grilled Japanese Eggplant Recipes
Grilled Japanese eggplant is a delectable dish that captures the essence of Japanese cuisine. This smoky and flavorful dish is a versatile culinary creation, offering a range of tastes and textures that blend harmoniously. Whether served as an appetizer, a main course, or a side dish, grilled Japanese eggplant is sure to tantalize taste buds and leave you craving more. With its earthy flavor and tender texture, grilled Japanese eggplant is the perfect canvas for a variety of marinades, sauces, and toppings, making it a delightful addition to any meal.
Here are our top 6 tried and tested recipes!
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.
GRILLED JAPANESE EGGPLANT WITH AN ASIAN VINAIGRETTE
High in fiber and low in calories, grilled eggplant makes a great addition to your main meal. COOK'S TIP: For an alternative serving suggestion, marinate the eggplant overnight in the vinaigrette described below, grill until lightly brown, and serve on crusty rolls topped with Montrachet goat cheese slices - DELICIOUS!
Provided by Feast Your Eyes
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 450.9, Fat 32.3, SaturatedFat 6.7, Cholesterol 16.7, Sodium 761, Carbohydrate 38.2, Fiber 17.3, Sugar 18.6, Protein 9.7
JAPANESE GRILLED EGGPLANT (AUBERGINE) (YAKI NASU)
A Japanese restaurant favorite. May be best suited for the more experienced fan of Japanese cuisine.
Provided by PalatablePastime
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
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 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.
WHOLE GRILLED JAPANESE EGGPLANT WITH LEMON AND SOY SAUCE
Provided by Tadashi Ono
Categories Backyard BBQ Dinner Eggplant Grill Grill/Barbecue Party Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Serves 4
Number Of Ingredients 5
Steps:
- Whisk together the soy sauce, lemon juice, and olive oil in a bowl to make the dressing; set aside. Score the stem end of each eggplant, making a circular cut in the skin (this will make the eggplant easier to peel). Poke a few holes into the eggplants with a skewer or fork to allow steam to escape as they grill.
- Preheat a grill to medium. Grill for about 8 minutes, turning the eggplants a quarter turn every 2 minutes. Try to grill the eggplant all around. Test the eggplants for doneness by pressing against their sides with a pair of tongs. If the eggplants give easily, they're ready. Transfer the eggplants to a plate.
- As soon as the eggplants are cool enough to handle, carefully peel off the skin (the skin comes off more easily if the eggplant is warm; don't let it cool completely). Once you've removed the skin, remove the stems, and slice each eggplant into 4 pieces, cutting on an angle. Transfer the eggplant slices to a platter. Drizzle with dressing, sprinkle with the bonito, and serve.
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.
Tips:
- Choose the right eggplant: Japanese eggplants are ideal for grilling, as they have a tender texture and a slightly sweet flavor. Look for eggplants that are small, firm, and have smooth, glossy skin.
- Prepare the eggplant properly: Cut the eggplant into 1-inch thick slices and brush them with olive oil. You can also sprinkle them with salt and pepper, or your favorite seasonings.
- Grill the eggplant over medium heat: This will help to prevent the eggplant from burning and ensure that it cooks evenly. Cook the eggplant for about 5-7 minutes per side, or until it is tender and slightly charred.
- Baste the eggplant with sauce: While the eggplant is grilling, baste it with your favorite sauce. This will help to add flavor and prevent the eggplant from drying out.
- Serve the eggplant immediately: Grilled Japanese eggplant is best served hot off the grill. You can enjoy it as a side dish or as part of a main course.
Conclusion:
Grilled Japanese eggplant is a delicious and versatile dish that is perfect for any occasion. With its tender texture and slightly sweet flavor, Japanese eggplant is a great choice for grilling. By following the tips in this article, you can easily create grilled Japanese eggplant that is sure to impress your family and friends.
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