Eggplant Cubes

Grilled Japanese Eggplant Recipe

Ingredients:

• 2 Japanese eggplants
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 teaspoon sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium heat.
2. Trim the ends of the Japanese eggplants and slice them in half lengthwise.
3. In a small bowl, whisk together the soy sauce, olive oil, sesame oil, minced garlic, grated ginger, honey, rice vinegar, sesame seeds, salt, and pepper.
4. Brush the cut side of the eggplants with the marinade.
5. Place the eggplants cut side down on the grill and cook for 5 minutes.
6. Flip the eggplants and brush the skin side with the marinade. Cook for an additional 5 minutes.
7. Remove from the grill and serve hot.

How to Prepare:

Celebrate the flavors of Japan with this delicious grilled Japanese eggplant recipe. It’s incredibly simple to prepare and bursting with umami flavors. The combination of soy sauce, sesame oil, garlic, and ginger creates a mouthwatering marinade that perfectly complements the tender and smoky eggplant. This dish is a fantastic addition to any barbecue or Asian-inspired meal.

Preparation Time:

Preparation time for this grilled Japanese eggplant recipe is approximately 10 minutes. The cooking time on the grill is about 10 minutes, resulting in a total time of 20 minutes from start to finish.

Servings:

This recipe serves 4 people.

Nutrition Facts:

The nutrition facts for this recipe may vary depending on portion size and specific ingredients used.

Tips:

• Choose Japanese eggplants that are firm and shiny. Avoid any that have bruises or blemishes.
• Feel free to adjust the marinade ingredients to suit your taste preferences. Add more or less garlic, ginger, soy sauce, or honey.
• If you don’t have a grill, you can also prepare this recipe in a grill pan or even in the oven.
• Sprinkle some fresh cilantro or green onions on top of the grilled eggplant for added freshness and flavor.

FAQs:

Q: Can I use regular eggplants instead of Japanese eggplants?
A: While Japanese eggplants work best in this recipe due to their sweet and tender flesh, you can certainly use regular eggplants if that’s what you have on hand. Just keep in mind that the cooking time may vary, so adjust accordingly.

Q: Can I make the marinade in advance?
A: Absolutely! In fact, preparing the marinade in advance allows the flavors to meld together even more. Just store it in an airtight container in the refrigerator until you’re ready to use it.

Baked Japanese Eggplant Recipes

Ingredients:

• 4 Japanese eggplants
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the Japanese eggplants in half lengthwise.
3. In a shallow dish, mix together the breadcrumbs, grated Parmesan cheese, dried oregano, garlic powder, onion powder, paprika, salt, and pepper.
4. Brush the cut side of each eggplant half with olive oil.
5. Press the cut side of the eggplants into the breadcrumb mixture, coating them evenly.
6. Place the eggplants on a baking sheet lined with parchment paper.
7. Bake in the preheated oven for 20-25 minutes, or until the eggplants are tender and the breadcrumbs are golden brown.
8. Remove from the oven and let cool slightly before serving.

How to Prepare:

These baked Japanese eggplant recipes are a delightful twist on a classic dish. The eggplants are perfectly cooked until tender and topped with a crispy Parmesan breadcrumb crust. The combination of flavors and textures is simply irresistible. Enjoy these eggplants as a side dish or as a main course accompanied by a fresh salad. They are sure to become a favorite in your household!

Preparation Time:

The preparation time for these baked Japanese eggplant recipes is approximately 15 minutes. The baking time is around 20-25 minutes, resulting in a total time of about 35-40 minutes.

Servings:

This recipe serves 4 people.

Nutrition Facts:

The nutrition facts for this recipe may vary depending on portion size and specific ingredients used.

Tips:

• Feel free to add additional spices or herbs to the breadcrumb mixture to suit your taste preferences. Some great options include dried basil, thyme, or rosemary.
• If you prefer a healthier version, you can skip the breadcrumb coating and simply drizzle the eggplants with olive oil, sprinkle with salt and pepper, and bake as directed.
• For a creamy twist, top the baked eggplants with a dollop of Greek yogurt or sour cream before serving.
• Try serving these baked Japanese eggplants with a side of marinara sauce for dipping.

FAQs:

Q: Can I use regular breadcrumbs instead of panko?
A: Absolutely! Panko breadcrumbs are commonly used in Japanese cuisine for their light and crispy texture, but regular breadcrumbs will work just fine in this recipe as well.

Q: Can I make these baked Japanese eggplants in advance?
A: While the eggplants taste best when served fresh and hot from the oven, you can certainly prepare them in advance and reheat them later. Just keep in mind that the breadcrumb coating may lose some of its crispness upon reheating.

Eggplant Relleno…Baked Japanese Eggplants Stuffed with Ground Pork

Ingredients:

• 4 Japanese eggplants
• 1/2 pound ground pork
• 1/2 cup diced onions
• 1/4 cup diced bell peppers
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1/4 teaspoon dried oregano
• 1/4 teaspoon paprika
• 1/4 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese for topping

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Cut the Japanese eggplants in half lengthwise and scoop out the flesh, leaving about a 1/4-inch thick shell. Chop the scooped flesh and set aside.
3. In a skillet, cook the ground pork over medium heat until browned. Drain any excess fat.
4. Add the onions, bell peppers, and minced garlic to the skillet. Cook until the vegetables are softened.
5. Add the chopped eggplant flesh and diced tomatoes to the skillet. Cook for an additional 5 minutes.
6. Remove the skillet from heat and stir in the grated Parmesan cheese, breadcrumbs, dried oregano, paprika, dried basil, salt, and black pepper.
7. Spoon the pork and vegetable mixture into the eggplant shells. Top with shredded mozzarella cheese and grated Parmesan cheese.
8. Place the stuffed eggplants on a baking sheet lined with parchment paper.
9. Bake in the preheated oven for 25-30 minutes, or until the eggplants are tender and the cheese is melted and golden brown.
10. Remove from the oven and let cool for a few minutes before serving.

How to Prepare:

These baked Japanese eggplants stuffed with ground pork are a flavor-packed delight. The combination of tender eggplants filled with a savory mixture of ground pork, vegetables, and spices is absolutely irresistible. The melted mozzarella and grated Parmesan cheese on top add a delicious cheesy finish to the dish. Serve these eggplants as a main course accompanied by a fresh salad or rice for a satisfying and filling meal.

Preparation Time:

The preparation time for these baked Japanese eggplants stuffed with ground pork is approximately 30 minutes. The baking time is around 25-30 minutes, resulting in a total time of about 55-60 minutes.

Servings:

This recipe serves 4 people.

Nutrition Facts:

The nutrition facts for this recipe may vary depending on portion size and specific ingredients used.

Tips:

• Feel free to customize the filling by adding additional vegetables such as mushrooms or corn.
• If you don’t eat pork, you can substitute it with ground chicken, turkey, or even tofu for a vegetarian version.
• For a spicier kick, add some red pepper flakes or diced jalapenos to the filling mixture.
• Garnish the baked stuffed eggplants with fresh herbs, such as parsley or basil, for added freshness and flavor.

FAQs:

Q: Can I make these stuffed eggplants in advance?
A: Absolutely! These stuffed eggplants can be prepared in advance and refrigerated until ready to bake. Just make sure to cover them tightly with plastic wrap or foil to prevent them from drying out.

Q: Can I freeze the stuffed eggplants?
A: Yes, you can freeze the stuffed eggplants before baking them. Wrap them tightly with plastic wrap and aluminum foil, then place them in an airtight container or freezer bag. They can be frozen for up to 3 months. When ready to bake, thaw them in the refrigerator overnight before proceeding with the baking instructions.

Japanese Eggplant with Miso

Ingredients:

• 4 Japanese eggplants
• 2 tablespoons miso paste
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon mirin (Japanese sweet rice wine)
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 green onion, thinly sliced (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the Japanese eggplants in half lengthwise.
3. In a small bowl, whisk together the miso paste, soy sauce, rice vinegar, mirin, sugar, sesame oil, grated ginger, and minced garlic.