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I don’t think we can eat eggplant any other way ever again!
I enjoy your website a lot and am very happy to see this post. Now I can contribute a little. :)
The easiest and the best way to enjoy Japanese eggplants (well, at least for Japanese like myself) is to just grill them, skin on, until the skin is burnt (this can be done with the toaster oven). Then, peel the skin off and pour the soy sauce, citrus soy sauce, or Dashi soy sauce, with some bonito flakes or scallion on top. The amount of juice coming out from the grilled eggplants are just amazing and it’s a very important part of the sauce, too. Another my favorite dish is to slice and stir-fried them with butter (and garlic if you like), and add some soy sauce at the end. You can add some chopped herbs for garnish, like Shiso (Japanese basil) or even cilantro. Yummm.
Eggplants that are harvested during the fall are considered to be a delicacy in Japan, BTW.
Thank you for the suggestions!
We had some friends over to have dinner with us last night, and guess what they brought with them? Japanese eggplants fresh from their garden! They were amazed that I had a recipe immediately in mind, when I started to make this dish. I had my husband grill the eggplants while I put the sauce together. I had a little homemade hummus, so I mixed it one to one with the tahini sauce. It came together very quickly and was absolutely delicious. Our friends seemed very happy with it. Thanks Elise!
hmmm very easy to prepare.. adding up with egg, its perfect for breakfast!
For the reasons you mentioned Japanese eggplants are my favorite. I often cut them into uniformed size chunks, season them with olive oil, salt and pepper and roast them in the oven. Delicious.
Wow I am impressed with your growing Japanese egg plant poweress!!!! I do something similar with zucchini, which is more my speed of what I am flooded with. Since I love egg plant, I think I would rather have your dish.
I just remembered Moussaka! It would be just as good with Japanese eggplant as with the regular sort. Ground lamb or beef, eggplant, onion, rather a lot of fresh parsley, canned tomato puree, with a topping of yogurt or sour cream mixed with eggs and parmesan. Yes, it’s a casserole, but it will freeze well until you’re ready to heat up the kitchen again in the fall. I don’t add the topping until I’m ready to bake it.
There are some absolutely delicious stir-fried eggplant dishes made with Japanese eggplant that are a standby for my wife and I. Eggplant with garlic sauce (yuxiang qiezi) is one… or you can slice thin, lightly bread, pan-fry and then serve with a fragrant sweet/spicy garlic sauce.
Where does one make the roasted tahini sauce? Seems like a major step is missing.
In step 3.
Where does one make the “1/4 cup roasted sesame tahini”
You can buy Tahini in gourmet food stores and upmarket grocery stores, or you can make it quite easily. Take 3/4 cup raw sesame seeds and toast in an oven at 350F for 8-10 mins, stirring every 2-3 mins to toast the seeds evenly. Allow to cool, then put in a mini-processor with 1/4 cup olive oil and blend until smooth. Refrigerate in an airtight container for up to one week. Really tastes best fresh, so make in small quantities and use as fast as possible.
Wow! Never knew about homemade tahini. Thanks, Dawn!
Bulgarians put sliced, unsalted eggplant into a heated pan, without oil, until brown on both sides, then dunk the eggplant slices into cold water for a few minutes to leech off any bitter juices. Drained and lightly squeezed, slices are then pliable enough to fill with a ricotta-carrot-Parmesan blend, roll, and top with a sauce; or blend with a bit of mayo, vinegar, hot sauce, olive oil, and sprinkling of coarse salt into a dip served with chopped tomato, cucumber, any fresh herbs you like, and warm pita. Delicious!
I grow these in Phoenix in the summer, because not much else grows in the midsummer heat. I make an Eggplant Migas by peeling the eggplant and cutting into cubes or simply sliced crosswise. Chop about 1/3 cup onions for each cup and a half of eggplant and saute in a couple teaspoons of vegetable oil in a non-stick pan. Add a coarsely chopped jalapeno (seeded and deveined) for each portion, or to taste. Salt lightly while cooking to help flavor the mélange and aid in cooking. When the vegetables are cooked soft and starting to brown lightly, add some tortilla strips (2-3 tortillas for each portion, quartered, then stacked and sliced into 1/4 inch strips). Toss to heat and flavor the tortillas. Take 2-3 eggs per portion and beat them with a couple Tablespoons of shredded Parmesan cheese. Move the vegetables to one side of the pan and scramble the eggs. When firm but still slightly shiny, begin mixing vegetables into eggs. Cook until done. Serve with your favorite tomato based salsa or Tabasco sauce.
Wow, I love it! I’m going to try that next Isaac, thank you!
bought 24 ears @Davis ranch in Sloughhouse today to bbq your corn recipe-they came out great,thanks! there were these Japanese eggplants @ $1.50 each,so I just bought one,but it seemed too much trouble to grill this lonely one,so I just might try to find some more @ farmers market tomorrow to try this recipe..they don’t seem to hard to grow here in the Sac area,judging by your success!
This looks delicious, and maybe a way to basically make baba ganoush the easy way, or something very similar thereto. I find when I bake eggplant that they get much more mushy and juicy than I would anticipate since they start out with such a seemingly dry, spongy consistency, not apparently moist. I have grown way way more than I needed by accident, but that is what church is for, I suppose. They always appreciate shared veggies.
All the best,
I have used Japanese eggplant in a Thai green curry along with some tofu, and it was delicious. This recipe looks yummy too!
Very slender Japanese eggplants, oil to shallow fry, Kikkoman Tempura Dip.
Slit the eggplants into quarters, all the way through, but still attached at the top and bottom ends. Fry until tender, plate and drizzle with tempura dip prepared as suggested on the bottle.
I think this came from Sunset magazine back before they became afraid of frying anything. Dark ages, anyway.
What a great idea, I love it!
Little grated daikon radish& grated ginger on top would be awesome with that.