Best Japanese Grilled Eggplant Aubergine Yaki Nasu Recipes

Grilled Japanese Eggplant image

Provided by Bobby Flay

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.

Japanese Grilled Eggplant (Aubergine) (Yaki Nasu) image

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.

Ww 2 Points - Japanese Grilled Eggplant (Aubergine) image

Provided by mariposa13

Categories Vegetable

Time 24m

Yield 4 serving(s)

Number Of Ingredients 8

4 medium eggplants, Japanese (about 1 lb. sliced crosswise on the diagonal into 1/2-inch-thick pieces)
cooking spray (5 one-second sprays per serving)
2 tablespoons low sodium soy sauce
1 tablespoon fresh lemon juice
1 1/2 teaspoons rice wine vinegar
1 teaspoon gingerroot, freshly grated
1/4 teaspoon minced garlic
1/4 cup scallion, thinly sliced on the diagonal

Steps:

Preheat outdoor grill, stove-top grill pan or broiler.
Coat eggplant with cooking spray. (Note: If you can't find any Japanese eggplants, buy regular eggplants that are small in size.).
Grill or broil eggplant turning as needed until lightly charred and tender, about 7 to 9 minutes.
Whisk soy sauce, lemon juice, vinegar, ginger and garlic in a small bowl until blended.
Drizzle over grilled eggplant and sprinkle with scallions.
2 points per serving - Yields about 3/4 cup per serving.