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Japanese Eggplant - Need Recipe

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texasmensch Dec 2, 2004 03:38 PM

I have some great looking Japanese Eggplant and want to cook it vegetarian.

I was thinking of sauteeing the eggplant with some garlic and onions. Any other ideas?

If it helps, I'm going to serve this with a meal of garden salad, smoked/roasted chicken, and mediterranean style couscous.

I'd love to find something delicious and fairly quick to make.

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    farmersdaughter RE: texasmensch Dec 2, 2004 03:49 PM

    I think you should do a room-temperature marinated eggplant, otherwise known as "scapece" (an Italian prep that I do, based on something I saw Mario Batali do). Here's what to do:

    Slice the eggplant lengthwise about 1/4" thick, and sprinkle it with salt and let it sit for an hour or so. Wipe off the water droplets with a paper towel. Brush the eggplant with some olive oil and grill it either outside on the grill or in a grill pan on the stove (or broil it), until it's nicely brown on both sides. While it's cooking combine some olive oil, white wine vinegar, a clove of minced garlic, 1 or 2 minced anchovy fillets, and chopped oregano or mint. Pour the dressing over the eggplant while still hot and cover immediately with aluminum foil. Marinate at least 4 hours, covered but at room temperature. Serve at room temperature.

    It's really good and will marry well with the meal you are planning.

    6 Replies
    1. re: farmersdaughter
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      Cynthia RE: farmersdaughter Dec 2, 2004 04:26 PM

      That sounds great! And probably with Japanese Eggplant you wouldn't need to bother with the salting since it's so delicate.

      1. re: Cynthia
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        farmersdaughter RE: Cynthia Dec 2, 2004 04:55 PM

        I bet you are right--usually I do this recipe with the larger eggplant.

        1. re: farmersdaughter
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          Yukari Pratt RE: farmersdaughter Dec 2, 2004 06:22 PM

          Not along what you were thinking, but if you have some leftovers...

          Tempura

          or, my favorite. Saute sliced eggplants in vegetable oil with a couple of dried red chili peppers. When they start to soften, add dashi, mirin, and soy sauce. Simmer for about 10 minutes and voila.

          This is a recipe from Tsuji`s Japanese cooking. You can eat it hot or cold. I make a big batch, and then put the leftovers in the fridge and eat it over a few days.

          Very simple option would be to grill them whole. Peel off the skins and then serve with soy sauce and grated ginger. Again, an idea from Tsuji that is very popular here in Japan.

          Cheers!

          1. re: farmersdaughter
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            shrimpbird RE: farmersdaughter Dec 8, 2004 12:30 PM

            Yeah, you don't need to salt japanese eggplant at all.

        2. re: farmersdaughter
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          snackish RE: farmersdaughter Dec 2, 2004 06:49 PM

          I slice them lengthwise, rub them with oil, broil them as long as I dare...til they are brown and spotty on the inside.

          Then I toss them with an asian-like dressing...soy sauce, peanut oil, garlic, sesame oil, green onions and ginger...throw on some toasted sesame seeds and voila.

          1. re: farmersdaughter
            c
            Catherine RE: farmersdaughter Dec 3, 2004 12:01 PM

            I've done something similar. You can slice them, leaving the stem end intact, so the slices fan out. Salt, brush with olive oil, and rub with a clove of garlic then broil. I make up a spare dressing of herbs, garlic, olive oil, and balsamic and pour over for less time, but farmersdaughter's dressing sounds fabulous.

            Your meal sounds delicious. Enjoy!

          2. c
            Carb Lover RE: texasmensch Dec 2, 2004 07:09 PM

            Saw Chef Nobu Matsuhisa make this Jap. eggplant side dish on Martha's show (see link). It was very minimalist but looked delicious, esp. crafted by his precise hands. Probably would be good served w/ sushi rice and teriyaki salmon or chicken.

            Link: http://www.marthastewart.com/page.jht...

            3 Replies
            1. re: Carb Lover
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              Nancy RE: Carb Lover Dec 2, 2004 07:18 PM

              I love eggplant with miso. I would say, however, after reading the recipe, I prefer when the miso paste has a bit of sugar in it to counter the salt. I also think that eggplant is best broiled with very little oil to enhance the delicate flavor of the vegetable.

              1. re: Nancy
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                Carb Lover RE: Nancy Dec 2, 2004 07:22 PM

                Actually, the linked recipe for "Den miso" calls for sugar.

              2. re: Carb Lover
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                Nancy RE: Carb Lover Dec 3, 2004 08:31 AM

                My mistake, I wrote too soon.

              3. j
                judybird RE: texasmensch Dec 2, 2004 09:43 PM

                This recipe is called Bruce Cost's North Chinese Roast Eggplant, although there's no roasting involved. I cut it out of the LA Times years ago. This stuff is incredible! We eat it as a main dish with rice, or as a side dish with broiled fish, or it could be paired with a stir-fry of any kind.

                Enjoy.

                2 1/2 lb Japanese eggplant
                3 Tbsp oil
                1 Tbsp chopped garlic
                1 Tbsp chopped ginter
                3 Tbsp soy sauce
                2 Tbsp red wine vinegar
                1 tsp sugar
                Sesame oil
                Green onion
                Sesame seeds

                Cut the eggplant in bite-size pieces. Heat oil & saute garlic & ginger together for a minute or two. Add eggplant & stir to coat with oil. Mix soy sauce, vinegar & sugar and pour over eggplant. Cover and cook over very low heat about 1/2 hour. Check occasionally - if it's drying out, mix up another batch of soy/vinegar and toss it on.

                Turn off heat and stir in sesame oil. Garnish with sliced green onion & toasted sesame seeds.

                1 Reply
                1. re: judybird
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                  shrimpbird RE: judybird Dec 8, 2004 12:27 PM

                  I do something similar, but grill the eggplant on Foreman grill and use the marinade as a sauce. I use rice wine vinegar instead of red wine vinegar, and don't usually use the scallions or ginger and it's STILL delish and fast.

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