Best Whole Grilled Japanese Eggplant With Lemon And Soy Sauce 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.

Miso Glazed Grilled Japanese Eggplant image

Provided by Bobby Flay

Categories side-dish

Time 25m

Number Of Ingredients 7

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

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.

Whole Grilled Japanese Eggplant with Lemon and Soy Sauce image

Provided by Tadashi Ono

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.