Best 2 Whole Grilled Japanese Eggplant With Lemon And Soy Sauce Recipes
Grilled Japanese eggplant with lemon and soy sauce is a delightful dish that combines smoky, earthy flavors with a bright and tangy sauce. The eggplant is roasted until tender and slightly charred, then drizzled with a mixture of lemon juice, soy sauce, and sesame oil. The result is a dish that is both savory and refreshing, and perfect for a summer meal.
This recipe is easy to follow and can be made with just a few simple ingredients. It's also a great way to use up any leftover eggplant you may have. In addition to the grilled eggplant recipe, the article also includes instructions for two other eggplant dishes:
* **Japanese Eggplant with Miso Glaze:** This dish features grilled eggplant brushed with a sweet and savory miso glaze.
* **Japanese Eggplant Tempura:** This recipe shows you how to make crispy eggplant tempura using a light and airy batter.
Whether you're looking for a simple grilled eggplant dish or something a little more adventurous, you're sure to find a recipe in this article that you'll enjoy.
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 EGGPLANT WITH GARLIC AND SOY
Provided by Molly O'Neill
Categories dinner, easy, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Start a grill or preheat broiler. Combine the vinegar, soy sauce, garlic, chilies, salt, pepper and sugar, if using, in a large nonreactive bowl and set aside.
- Slice globe eggplants into 3/4-inch rounds or cut Japanese eggplants in half lengthwise. Marinate the eggplant in the sauce for 20 to 30 minutes.
- Remove the eggplant and reserve the sauce. Brush both sides of the slices with oil. Grill or broil until nicely browned and tender, about 5 minutes a side. (Do this in 2 batches if necessary to keep from crowding eggplant.) Remove to a platter and pour the reserved sauce over the eggplant. Serve immediately.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 13 grams, Carbohydrate 20 grams, Fat 14 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 885 milligrams, Sugar 11 grams, TransFat 0 grams
Tips:
- Choose small to medium Japanese eggplants for the best flavor and texture.
- Grill the eggplants over medium heat to prevent them from burning.
- Cook the eggplants until they are tender and slightly charred, about 10-15 minutes per side.
- Serve the grilled eggplants immediately with lemon wedges and soy sauce.
- For a more flavorful dish, marinate the eggplants in lemon juice, olive oil, and herbs before grilling.
- Try topping the grilled eggplants with crumbled feta cheese, chopped tomatoes, and fresh herbs for a refreshing summer salad.
Conclusion:
Whole grilled Japanese eggplant with lemon and soy sauce is a delicious and healthy dish that is perfect for a summer cookout or party. The eggplants are tender and smoky, with a slightly charred flavor that is perfectly complemented by the bright lemon and savory soy sauce. This dish is also very easy to make, and it can be served as an appetizer, side dish, or main course.
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