Glazed and Grilled Japanese Eggplant

There is so much more to eggplant than eggplant parmesan! I love eggplant parmesan and make it often which makes sense since I’m married to an Italian and all:)  One way Mike and I love to fix eggplant is to liberally glaze it with Asian flavors and then grill until it gets all charred and soft.  Eggplant on it’s own doesn’t have a strong flavor so it’s a perfect foil for ginger, soy sauce and sweet and sticky hoisin sauce. And it’s a the ideal vegetable to grill.

You can use any kind of eggplant for this but I especially like to use the long and skinny, beautiful lavender/purple  Japanese eggplants. Just slice each eggplant lengthwise and you’re good to go!

I love how soft and sweet they get as they grill. So yummy!

Glazed and Grilled Japanese Eggplant

Serves 4 as a side dish, 2 as a main dish

• 1 tablespoon fresh chopped ginger
• 2 tablespoons coconut or grapeseed oil
• 2 cloves chopped garlic
• 1/2 teaspoon crushed red pepper
• 1/2 cup Hoisin Sauce (I use this gluten free one: All Natural Hoisin Sauce, 8oz Jar)
  or, molasses
• 1 tablespoon rice wine vinegar
• 1 tablespoon Tamari Soy Sauce, or shoyu
• Salt and pepper
• 2 or 3 long, skinny Japanese eggplants
• 2 tablespoons chopped fresh parsley
• 1 tablespoon toasted sesame seeds

1. Saute the ginger and garlic in 1 tablespoon of  oil for a minute or so.
2. Add the crushed red pepper and remove from the heat.
3. Whisk in the hoisin sauce, rice wine vinegar and soy sauce.
4. Brush eggplant with the rest of the oil on both sides. Sprinkle with salt and pepper.
5. Grill eggplant 4-5 minutes until golden brown. Flip over and brush with glaze. Grill about 3 minutes more.
6. Remove from grill. Brush with more glaze and serve as a side dish or as a main dish with brown rice or cous cous.

Kate’s Tips

• You can use the same marinade with other grilled vegetables.  Zucchini, summer squash and red onions are delicious with this.
• To toast sesame seeds, throw a tablespoon of sesame seeds in a hot, dry pan. Saute for a couple of minutes until golden and fragrant.  Watch that they don’t burn.
• Chopped scallions or peanuts are other nice garnishes.

 

How do you like to cook eggplant?  I’d love to hear your favorite recipes!