Whole Grilled Japanese Eggplant With Lemon And Soy Sauce 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.
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.
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