Best Japanese Grilled Eggplant Aubergine Yaki Nasu 59787 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.