Grilled Japanese Eggplant Recipes

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MISO GLAZED GRILLED JAPANESE EGGPLANT

Provided by Bobby Flay

Categories     side-dish

Time 25m

Number Of Ingredients 7



Miso Glazed Grilled Japanese Eggplant image

Steps:

  • Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
  • Whisk together the miso, mirin, sugar and 2 tablespoons water until combined.
  • Brush the cut-side of the eggplant with the oil and season with salt and pepper. Grill the eggplant, cut-side down, until lightly golden brown, about 4 minutes. Turn the eggplant over, brush with some of the glaze and continue grilling for 2 more minutes. Brush with more glaze, flip over and grill until the cut-side is caramelized, about 4 minutes. Remove to a platter, cut-side up, and sprinkle with mint.

1/2 cup white miso (also called shiro miso)
1/4 cup cup mirin
2 tablespoons sugar
6 Japanese eggplants, halved lengthwise
1/4 cup canola oil
Salt and freshly ground black pepper
Chopped fresh mint, for garnish

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



Japanese Grilled Eggplant (Aubergine) (Yaki Nasu) image

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.

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

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