I posted a grilled and marinated summer squash recipe not too long ago. This time I used eggplant and made some minor changes. This dish can be served cold or warm, but serving it cold in the summer time is highly recommended.
Ingredients:
2-3 long oriental eggplants
Olive oil for brushing
1 cup water or kombu dashi soup
2 Tbsp tamari soy sauce
1 tsp fresh ginger, grated
1 Tbsp natural sugar
1 tsp hot chili paste
1/2 cup daikon radish, grated
1 scallion, sliced
1 tsp sesame seeds, toasted
Dash of nanami togarashi (option)
Instructions:
- Slice eggplants lengthwise into 1/2-inch-thick slices and soak in water for 10 minutes to remove the bitter taste.
- Heat water or dashi in a sauce pan and add tamari, ginger, sugar and chili paste to make a marinade. When the sugar is dissolved, remove from heat and set aside.
- Spray or brush olive oil on one side of eggplant slices and grill them with the oiled side down for a few minutes until they are nicely browned.
- Spray or brush olive on the top side of the eggplant slices, flip and grill the other side as well.
- Soak the grilled eggplant slices in the marinade. Refrigerate if you are going to serve it cold.
- When you are ready to serve, place eggplant slices with some marinade in a dish, put grated daikon radish and scallion slices on top, and sprinkle sesame seeds and shichimi togarashi.
- Infuse love and serve!
Servings: 3
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