Grilled Japanese Eggplant With Scallions And Ginger Recipes

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GRILLED JAPANESE EGGPLANT



Grilled Japanese Eggplant image

Provided by Bobby Flay

Categories     side-dish

Yield 4 servings (2 pieces per serving)

Number Of Ingredients 7

4 Japanese eggplant, halved lengthwise
1/4 cup soy sauce
1/4 cup dry sherry
2 tablespoons toasted sesame oil
3 cloves garlic finely minced
Salt and freshly ground pepper
2 tablespoons sesame seeds, toasted lightly

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 SCALLIONS AND GINGER



Grilled Japanese Eggplant with Scallions and Ginger image

This wonderfully simple recipe highlights the sweet flavour and buttery, melt-in-your-mouth texture of Japanese eggplant. It can be prepared multiple ways, both indoors and out-on the grill, in a grill pan (or even a cast-iron skillet), or under the broiler. Long and thin, Japanese eggplant has a deep purple skin and minimal seeds. There's no need to peel or seed eggplant; you can just slice it and grill. If you can't find any Japanese eggplant, buy regular eggplant that's small in size. When buying eggplant, no matter the variety, it should feel heavy for its size, the skin should be shiny and feel firm, and the stem should be green.

Categories     Dinner,Lunch,Appetizers

Time 25m

Yield 4 servings

Number Of Ingredients 8

4 spray(s) Cooking spray
2 tbsp(s) Low sodium soy sauce
1 tbsp(s) Fresh lemon juice
1.5 tsp(s) Rice wine vinegar
1 tsp(s) Ginger root freshly grated
0.25 tsp(s) Minced garlic
4 small Eggplant(s) Japanese variety
0.25 cup(s) Uncooked scallion(s) thinly sliced on an angle

Steps:

  • 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.
  • Serving size: 3⁄4 cup

Nutrition Facts : Calories 34 kcal

WW 0 POINTS JAPANESE GRILLED EGGPLANT



Ww 0 Points Japanese Grilled Eggplant image

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

1 lb raw eggplant, sliced crosswise on the diagonal and into 1/2-inch thick pieces
cooking spray
2 tablespoons low sodium soy sauce
1 tablespoon fresh lemon juice
1 1/2 teaspoons rice wine vinegar
1 teaspoon ginger, freshly grated
1/4 teaspoon minced garlic
1/4 cup scallion, thinly sliced

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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