Best 6 Grilled Japanese Eggplant With An Asian Vinaigrette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Grilled Japanese Eggplant with Asian Vinaigrette: A Symphony of Flavors**

Embark on a culinary journey to the heart of Japan with our grilled Japanese eggplant recipe, a delightful symphony of flavors that will tantalize your taste buds. This delectable dish showcases the unique texture and smoky aroma of grilled eggplant, expertly complemented by a tangy and aromatic Asian vinaigrette.

Our recipe collection offers a diverse range of accompaniments to elevate your grilled eggplant experience. From the classic comfort of Garlic Butter Sauce to the vibrant freshness of Avocado Salsa, each recipe adds a distinct layer of flavor to this versatile vegetable.

For those seeking a spicy kick, our Spicy Miso Sauce packs a flavorful punch, while the creamy richness of Tahini Sauce provides a luscious counterbalance. If you prefer a lighter option, our tangy Lemon-Herb Vinaigrette delivers a refreshing burst of citrus.

No matter your palate, our grilled Japanese eggplant recipes offer an array of options to suit every taste. Whether you savor the simplicity of grilled eggplant with a drizzle of olive oil or indulge in the harmonious blend of flavors created by our Asian vinaigrette, this dish promises a culinary adventure you won't soon forget.

Here are our top 6 tried and tested recipes!

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.

WHOLE GRILLED JAPANESE EGGPLANT WITH LEMON AND SOY SAUCE



Whole Grilled Japanese Eggplant with Lemon and Soy Sauce image

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

2 tablespoons soy sauce
4 teaspoons lemon juice
2 teaspoons olive oil
4 Japanese eggplants (about 1 pound)
1/4 cup katsuobushi, dried, shaved bonito flakes (a type of tuna), optional

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.

JAPANESE EGGPLANT WITH SICHUAN PEPPER



Japanese Eggplant with Sichuan Pepper image

People will be delighted to eat this side dish because the sauce is simply incredible. You'll find dozens of ways to use any extra sauce-drizzled on cold pork or chicken, over steamed rice, or tossed with noodles. It combines a variety of exotic ingredients, such as Szechuan peppercorns and Chinese black vinegar-all of which are available on Amazon and will last for months in your pantry.

Provided by Anita Lo

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 18

2 Japanese eggplants, (two or three depending on size)
kosher salt
3 cloves garlic, finely chopped
1 teaspoon ginger, chopped
2 scallions, sliced on a bias
1 tablespoon vegetable oil
2 tablespoons red chili oil
1 tablespoon toasted sesame oil
1 tablespoon Sichuan peppercorns
2 tablespoons Sichuan bean paste
2 tablespoons Chinese black vinegar, substitute with balsamic vinegar
1/4 cup soy sauce
1 tablespoon mirin
2 tablespoons Shaoxing wine, substitute with dry sherry
1 tablespoon packed dark brown sugar
1 tablespoon toasted sesame seeds
2 tablespoons chopped cilantro
Freshly ground black pepper

Steps:

  • Slice the eggplant into 1 to 2-inch segments, depending on the width of the eggplant. Set up a steamer on the stovetop. Season the segments with salt. Place the eggplant in the steamer in a single layer and cook until softened, about 8 minutes. Cool on paper towels.
  • For the vinaigrette, trim the garlic cloves and mash gently with the side of your knife, then finely chop the garlic. Peel and chop the ginger root.
  • Trim and slice the scallion on a bias. Save the white part for the vinaigrette and the green part for a finishing garnish. Keep the greens fresh by covering them with a moist, cool paper towel. Chop the cilantro.
  • To assemble the vinaigrette, put the three oils and the Sichuan peppercorns in a small pot set over low heat. Heat until sizzling, then strain out the peppercorns. Discard the peppercorns and put the oil back into the pot. Add the garlic and ginger and heat until sizzling but not browned. Add the scallion whites and Sichuan bean paste and stir. Add the black vinegar, soy, mirin, wine, sugar, sesame seeds and cilantro and bring to a boil.
  • Transfer the vinaigrette to a bowl and cool. Put the eggplant in a serving dish and season with the cooled sauce (depending on eggplant size, you may not need all the sauce-the sauce keeps for a week refrigerated) and sprinkle with the scallion greens. Finish with freshly ground black pepper, if you'd like a little more peppercorn flavor.

GRILLED JAPANESE EGGPLANT WITH AN ASIAN VINAIGRETTE



Grilled Japanese Eggplant With an Asian Vinaigrette image

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

4 japenese eggplants
1 teaspoon Chinese five spice powder
1/2 teaspoon onion powder
1 teaspoon garlic salt
1/4 teaspoon fresh ground black pepper
2 tablespoons olive oil
3 cups finely sliced Chinese cabbage
1/2 cup of fresh mint, coarsely chopped
1/2 cup feta cheese, crumbled
toasted sesame seeds, for garnish
1/3 cup orange juice
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons sesame paste
1/2 garlic clove, finely minced
1 teaspoon gingerroot, finely minced
1 tablespoon honey
1 dash kosher salt
1 medium shallot, coarsely chopped
3 tablespoons vegetable oil
3 tablespoons dark sesame oil

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

GRILLED WHOLE EGGPLANT WITH HARISSA VINAIGRETTE



Grilled Whole Eggplant with Harissa Vinaigrette image

Nestle a whole eggplant in the dying embers of a charcoal grill (or char it on the grates of your grill) and it'll soften into a deliciously smoky, spoonable mush. An easy harissa vinaigrette poured over the top adds sweet, spicy flavor to this summertime appetizer.

Provided by Anna Stockwell

Categories     Eggplant     Grill/Barbecue     Lemon Juice     Honey     Parsley     Bread     Soy Free     Dairy Free     Peanut Free     Summer     Fall     Dinner     Appetizer

Yield 4-6 servings

Number Of Ingredients 8

1 large eggplant (about 1 1/2 lb.)
1 tsp. kosher salt, divided
1/4 cup extra-virgin olive oil
1 Tbsp. fresh lemon juice
1 Tbsp. harissa paste
1 Tbsp. honey
1/4 cup chopped parsley
4-6 (1"-thick) slices crusty bread, toasted on grill if desired

Steps:

  • Prepare a charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).
  • Grill eggplant directly on coals, turning occasionally, until skin is blackened and flesh has collapsed, 15-20 minutes. (Alternatively, grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20-25 minutes.) Transfer to a wire rack set inside a rimmed baking sheet and let cool slightly.
  • Carefully remove skin from eggplant, leaving stem intact. Season on all sides with 1/2 tsp. salt. Let sit on rack until excess water is drained, 20-30 minutes.
  • Whisk oil, lemon juice, harissa, honey, and remaining 1/2 tsp. salt in a small bowl to combine.
  • Using a paring knife, make several slits down length of eggplant on each side. Transfer to a plate and pour dressing over. Top with parsley and serve with bread alongside.
  • Do Ahead: Eggplant (without parsley) can be dressed 8 hours ahead. Let sit at room temperature up to 4 hours. Chill, if waiting longer, and let sit at room temperature 1 hour before serving.

JAPANESE GRILLED EGGPLANT (AUBERGINE) (YAKI NASU)



Japanese Grilled Eggplant (Aubergine) (Yaki Nasu) image

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

1 lb Japanese eggplant
1/4 cup bonito flakes
1 2/3 cups dashi
2 tablespoons light soy sauce
1 teaspoon mirin
1/2 cup dashi
3 tablespoons dark soy sauce
2 teaspoons mirin
1 teaspoon fresh grated ginger

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.

Tips:

  • Choose the right eggplant: Look for Japanese eggplants, which are long and slender with a deep purple skin. They have a milder flavor and fewer seeds than other varieties.
  • Grill the eggplant properly: To get the best flavor and texture, grill the eggplant over medium-high heat until it is tender and slightly charred.
  • Make the Asian vinaigrette ahead of time: This vinaigrette can be made up to 2 days in advance, so you can save time when you're ready to serve the eggplant.
  • Use fresh herbs: Fresh basil, cilantro, and mint add a bright, herbaceous flavor to the dish. If you don't have fresh herbs on hand, you can use dried herbs, but reduce the amount by half.
  • Serve immediately: Grilled Japanese eggplant is best served immediately, while it is still warm and tender.

Conclusion:

Grilled Japanese eggplant with an Asian vinaigrette is a delicious and healthy side dish or appetizer. It is easy to make and can be enjoyed by people of all ages. The combination of grilled eggplant, Asian vinaigrette, and fresh herbs creates a dish that is both flavorful and refreshing. Next time you're looking for a new and exciting way to prepare eggplant, give this recipe a try. You won't be disappointed!

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 »

    #weeknight     #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #side-dishes     #vegetables     #asian     #japanese     #barbecue     #easy     #beginner-cook     #kid-friendly     #vegetarian     #dietary     #comfort-food     #toddler-friendly     #taste-mood     #savory     #equipment     #grilling

Related Topics