(350 F).
Halve eggplants lengthways, leaving stems intact.
r rub cut side of eggplants with sesame oil.
Place
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.
Score Asian eggplants lenthwise every half inch. (If using regular eggplant, cut off ends and then cut remainder into 1\" cubes, but do no peel.).
Put all ingredients in a sturdy pot and stir to coat.
Simmer for 20 minutes, stirring occasionally so that eggplant cooks thoroughly (until it becomes tender).
Serve hot or cold.
Lightly sprinkle the eggplants on both sides with togarashi.<
inegar, mix well.
Add eggplants and mix well.
Add
harcoal fire.
Grill the eggplants over hot coals until soft
Slice eggplants about 1/2 inch thick.
Mix miso, honey, Sake, ginger and water in a pot and simmer over low heat, stirring for about 3 minutes.
Remove from heat.
Dry eggplant slices with a towel.
In a skillet, heat the sesame oil.
Add eggplant slices. Cover and fry both sides until brown.
Arrange eggplant slices on a plate.
Pour the miso sauce on top.
Sprinkle with sesame seed.
Large eggplants: Remove stems, cut in half
about 30 minutes.
Grill eggplants and zucchini until charred and
Cut of stem of eggplants and peel leaving alternate stripes
s handle, try to turn eggplants on every side to char
o 220\u00b0C.
Cut eggplants into medium thick circles and
hite, and the brilliant purple eggplants will become a pale pastel
Remove stalks from the eggplants and remove peel in 1
f the eggplant. (If using Japanese eggplant, it's not necessary
Cut japanese eggplant in half lengthwise or
Preheat a charcoal grill for direct grilling over high heat or you can use the broiler, on high.
Whisk together the miso, sake, 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 ...
Wash the eggplants and remove the green tops.
Core them, using a coring knife (chop and save the core material).
Set aside.
In a medium size bowl, mix the ground lamb (or beef), onion, spice and 1/2 teaspoon salt.
With a teaspoon, fill each eggplant with the meat mixture.
Press stuffing in well.
On a cooking sheet lined with greased aluminum foil, place the chopped core material and the stuffed eggplants in rows.
Lightly brush eggplants with vegetable oil.
Bake in a 400\u00b0 oven for 30 minutes or until soft.
For the sauce, whisk the dashi, sugar, mirin, miso and corn starch together. Heat over medium heat stirring until the sauce thickens. Take it off the heat and add the yuzu whisking it in to the sauce.
For the eggplant, slice them in half lengthwise and score a criss-cross pattern into them to help retain the sauce. Brush with oil and grill on a BBQ or under a broiler until the tops are a dark brown and the eggplant is cooked. Give the sliced sides a good coating of sauce, sprinkle with sesame seeds then put under a broiler to get a little ...