Best Asian Marinated Eggplant 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.

GOCHUJANG-GLAZED EGGPLANT WITH FRIED SCALLIONS



Gochujang-Glazed Eggplant With Fried Scallions image

Loosely inspired by the Korean banchan gaji bokkeum (stir-fried eggplant), this recipe keeps the eggplant in large pieces and sears it over high heat, yielding beautifully cooked flesh and still-violet skin. Though gaji bokkeum is traditionally soy sauce-based, my mother uses gochujang, the fermented Korean chile paste, for added sweetness and heat. The result is divine: As the sticky red sauce clings to the fried eggplant spears, it caramelizes in the heat of the pan and provides a glossy finish. The real star of this dish, though, is the scallion oil. The tangle of thinly sliced scallions crisps in olive oil, lending its oniony flavor to the oil, which is then used to cook the eggplant. This dish is salty, spicy and sweet - everything you want in a banchan - and tastes great with a bowl of fresh white rice.

Provided by Eric Kim

Categories     vegetables, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound Asian eggplant (about 3 large; preferably Korean, or Chinese or Japanese), halved lengthwise and cut into 4- to 5-inch segments
1 teaspoon kosher salt
2 tablespoons gochujang
1 tablespoon soy sauce
2 packed teaspoons dark brown sugar
1 teaspoon toasted sesame oil
2 garlic cloves, finely grated
1/2 cup olive oil
4 scallions, trimmed, cut into 3-inch segments, then very thinly sliced lengthwise, white and green parts separated

Steps:

  • Place the eggplant in a colander set inside a large bowl or the sink. Sprinkle with the salt, toss to combine and let sit for 30 minutes to remove excess moisture.
  • Meanwhile, in a small bowl, add the gochujang, soy sauce, brown sugar, sesame oil and garlic. Whisk to combine, then set aside.
  • To a large nonstick skillet, add the olive oil and the white parts of the scallions. Turn the heat to medium and fry the scallions, stirring often, until crispy and evenly browned, about 8 minutes. Using a slotted spoon, transfer the fried scallions onto a paper towel.
  • Reserve a small handful of raw scallion greens for garnish, then fry the remaining scallion greens in the oil until crispy and lightly browned, 3 to 5 minutes. Transfer fried scallion greens onto a paper towel.
  • Remove the skillet from the heat and carefully pour the hot scallion oil into a glass container or measuring cup.
  • After the 30 minutes of salting, dry the eggplant segments with a paper towel. Place the skillet over medium-high heat and add 2 tablespoons of the reserved scallion oil.
  • When the oil starts to shimmer and you see a wisp of smoke, add half the eggplant, cut sides down, and fry until browned and starting to soften, 2 to 3 minutes. Flip once and cook another minute on the other side. Transfer to a plate, add 2 more tablespoons of scallion oil back to the pan, and repeat to fry the second batch of eggplants. (If you are lucky enough to have any scallion oil left, use it to fry eggs or to dress a salad.)
  • Finally, sauce the eggplants: Add the first batch of eggplants back to the pan alongside the second batch. Reduce the heat to medium-low and pour the reserved gochujang sauce over the eggplants. Toss until evenly coated and the gochujang starts to caramelize, about 1 minute.
  • Plate the eggplants on a large platter and garnish with the fried scallions and the reserved raw scallion greens. Serve immediately. (To store for later, transfer to a resealable container and keep in the refrigerator for 3 to 5 days. This dish tastes great cold, straight out of the fridge, or at room temperature.)

ASIAN MARINATED EGGPLANT



Asian Marinated Eggplant image

Provided by Barbara Kafka

Categories     easy, side dish

Time 18m

Yield 4 side-dish servings

Number Of Ingredients 7

1/4 cup tamari
2 tablespoons loosely packed cilantro leaves
1 tablespoon rice-wine vinegar
1 teaspoon toasted sesame oil
1 1/2 medium-size cloves garlic, smashed and peeled
3/8 ounce peeled fresh ginger (a 1-by- 1/4-inch piece), cut crosswise into 1/4-inch slices
4 medium-size Chinese eggplants (2 ounces each)

Steps:

  • Combine all ingredients, except eggplants, in a blender. Process until smooth.
  • Prick the eggplants several times with a fork and pull off the leaves. Cut in half lengthwise. On the open side of each half, make three deep diagonal slashes in each direction. Place eggplants skin side down in a 13-by-9-by-2-inch oval dish.
  • Spoon 1 1/2 teaspoons of the marinade over each eggplant half. Rub the marinade into the flesh so that it runs into the cuts. Turn eggplants skin side up. Pour remaining marinade into dish. Let stand for 45 minutes.
  • Turn eggplants skin side down. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 10 minutes. Prick plastic to release steam.
  • Remove from oven and uncover. Spoon sauce over eggplants.

Nutrition Facts : @context http, Calories 37, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 1 gram, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1008 milligrams, Sugar 2 grams

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Asian cuisine has a plethora of distinct flavors and textures that are often represented in various dishes. Eggplant is a versatile vegetable that is popular in Asian cuisine and can be prepared in a variety of ways. However, one of the favourite recipes is the Asian marinated eggplant, which is a simple and delicious way to enjoy eggplant in a unique way. In this article, we will explore the Asian marinated eggplant recipes, its health benefits, and some tips for making it.

What is Asian Marinated Eggplant?

Asian marinated eggplant is a dish that involves eggplant, sliced and cooked, and then marinated in a mixture of Asian ingredients. The marinade often includes soy sauce, rice vinegar, ginger, garlic, and sesame oil. The resulting flavor is a combination of salty, tangy, and slightly sweet. The dish can be served as a starter or a side dish, and it is often eaten cold or at room temperature.

Health Benefits of Asian Marinated Eggplant

Eggplant is a low-calorie vegetable and an excellent source of fiber, vitamins, and minerals. It is rich in antioxidants, which help fight against free radical damage in the body. Additionally, eggplant has anti-inflammatory properties that may help protect against chronic diseases such as heart disease and cancer. By using healthy ingredients such as soy sauce and sesame oil, the Asian marinated eggplant dish becomes a healthy and nutritious dish for everyone.

Variations of Asian Marinated Eggplant

There are many variations of Asian marinated eggplant that can be made to suit different tastes. Some popular variations include:
1. Miso Eggplant:
Miso is a traditional Japanese seasoning, and it can be used to marinate eggplants to create a rich and savory flavor. To make miso eggplant, simply mix white miso paste with soy sauce, mirin, sesame oil, and honey, and then marinate the eggplant in the mixture for a few hours.
2. Spicy Eggplant:
To create a spicy flavor, the marinade can be adjusted by adding chili paste or flakes. Other ingredients such as ginger, garlic, and sesame oil can be kept as per the original recipe.
3. Teriyaki Eggplant:
Teriyaki sauce is a well-known Japanese sauce that is made from soy sauce, sake, mirin, and sugar. To create teriyaki eggplant, simply mix the teriyaki sauce with ginger, garlic, and sesame oil, and then marinate the eggplant in the mixture.

Tips for Making Asian Marinated Eggplant

Here are some tips for making the perfect Asian marinated eggplant:
1. Choose the Right Eggplant:
Choose eggplants that are firm, shiny, and have no soft spots. To take out the bitterness, these eggplants should be salted and left alone for an hour.
2. Cut the Eggplant Uniformly:
The eggplant should be evenly sliced to ensure that it cooks evenly.
3. Use Quality Ingredients:
Using high-quality ingredients such as soy sauce, rice vinegar, and sesame oil can transform the dish into an authentic Asian dish.
4. Resting Time:
Allow the eggplant to marinate for several hours in the refrigerator to achieve maximum flavor.
5. Experiment with Flavors:
Feel free to experiment with different flavors and ingredients to personalize the eggplant recipe to your liking. Try adding coconut aminos instead of soy sauce, or replace mirin with honey.

Conclusion

Asian marinated eggplant is a simple and delicious dish that is both healthy and packed with flavor. It is a perfect representation of the unique textures and flavors that are characteristic of Asian cuisine. With the right ingredients and some experimented cooks, anyone can create a delicious and unique variation of the dish. So, next time you want something different with an eggplant, give Asian marinated eggplant a try.
When it comes to Asian cuisine, eggplants are commonly used in various dishes to add an earthy flavor and a meaty texture. Whether you are a vegetarian, flexitarian, or simply someone who likes experimenting with new flavors, eggplant is one of the most versatile vegetables that you can work with. In this article, we will provide you with valuable tips on how to make Asian marinated eggplant recipes that are both delicious and healthy.

Tip 1: Choose the Right Eggplant

Not all eggplants are the same, and choosing the right ones can make a significant difference in the taste and texture of your dish. Asian cuisine typically uses the long and slender Japanese eggplants that are firm and glossy. These eggplants have a sweeter and milder flavor than the traditional globe eggplants, which are more bitter and spongy. However, if you cannot find Japanese eggplants at your local store, you can still use globe eggplants, but make sure to peel them and slice them thinly to reduce the bitterness.

Tip 2: Soak the Eggplants

Eggplants have a spongy texture that can absorb oil like a sponge, making them heavy and greasy if not prepared correctly. To avoid this, it's essential to soak the eggplants in a salt-water solution for 30 minutes before cooking them. This process, called purging, draws out the eggplant's natural juices, removes any bitterness, and makes them less likely to soak up oil during cooking. To soak the eggplants, slice them into 1/4 -inch rounds, and sprinkle them liberally with salt. Place them in a colander over a bowl and let them sit for 30 minutes. Rinse the eggplants well under running water to remove the salt, and pat them dry with paper towels.

Tip 3: Use Bold Flavors

Asian cuisine is known for its bold flavors, and eggplant dishes are no exception. To make a flavorful marinade for your eggplants, try using ingredients like soy sauce, ginger, garlic, sesame oil, rice vinegar, miso paste, and chili paste. These ingredients add depth and richness to the dish and complement the eggplant's meaty texture. You can also experiment with different herbs and spices like basil, cilantro, green onions, and toasted sesame seeds to add a fresh and aromatic touch to your dish.

Tip 4: Grill or Roast the Eggplants

Grilling or roasting eggplants is an excellent way to enhance their flavor and add a smoky and charred taste to the dish. To grill the eggplants, cut them into halves or quarters, brush them with oil, and grill them over medium-high heat for 4-5 minutes on each side until they are browned and tender. If you do not have a grill, roasting the eggplants in the oven is another option. Preheat your oven to 400°F, line a baking sheet with parchment paper, and arrange the eggplant slices in a single layer. Brush them with oil, sprinkle them with salt and pepper, and roast them for 20-25 minutes until they are golden brown and tender.

Tip 5: Let the Eggplants Marinate

The key to making a delicious marinated eggplant dish is to let the eggplants soak up the marinade for at least 30 minutes to 1 hour before cooking them. This process allows the flavors to penetrate the eggplant's flesh and infuse it with richness and depth. To marinate the eggplants, mix all the marinade ingredients in a bowl and add the cooked eggplants to the bowl. Toss them gently to coat the eggplants evenly with the marinade, cover the bowl with plastic wrap, and let them sit in the refrigerator for 30 minutes to 1 hour. Make sure to stir the eggplants occasionally to ensure that every slice is evenly coated in the marinade.

Tip 6: Serve the Eggplants with Complementary Ingredients

Eggplants are potent ingredients that can stand on their own or complement other flavors and ingredients. To create a balanced and satisfying meal, serve the eggplants with complementary ingredients like rice, noodles, crunchy vegetables, or protein sources like tofu, chicken, or fish. You can also add toppings like chopped peanuts, scallions, cilantro, or sesame seeds to add a contrasting flavor and texture to the dish. Experiment with different combinations to find the perfect pairing for your marinated eggplant dish.
Conclusion
In conclusion, marinated eggplant dishes are a delicious and healthy way to explore the flavors of Asian cuisine. By following these valuable tips, you can make an irresistible and flavorful dish that will impress your guests and leave them wanting more. Remember to choose the right eggplants, soak them before cooking, use bold flavors, grill or roast them, let them marinate, and serve them with complementary ingredients. Happy cooking!

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