Let food be thy medicine and medicine be thy food. ~Hippocrates


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I needed a side dish to bring to a party and had all these cute little eggplants from the farmer’s market. “What to do with them?” I thought. Well I figured making an Asian inspired dish would fit the bill, and I would feel good about bringing a healthy dish.

The eggplant is a nutritional winner. Low in calories and fat, rich in fiber, it has a low glycemic index, contains many essential vitamins and minerals and is high in antioxidants. These properties are effective in helping to control cholesterol ,  sodium and the inflammatory processes that are harmful to our bodies.

And now, the recipe . . . . . .

Use the long, skinny, baby eggplants. I used the purple and white striped variety, but any color will do. You do need the thin, baby variety however, as they have no seeds and are ore tender than the mature types.

Ingredients:

12 baby eggplants, washed, stems removed and sliced lengthwise
1/3 cup soy (regular, tamari or reduced sodium)
1/3 cup sherry or port wine
3 TBS sesame oil
1 tsp hot pepper flakes, ground (can substitute another chili-based hot sauce)
4 cloves of finely minced garlic
1/4 tsp ground black pepper
Roasted sesame seeds
Optional: fresh grated ginger (about 2 tsp)

Directions:

Mix the soy sauce, sherry, sesame oil, pepper flakes, garlic, and black pepper and pour into a large , flat pan (a foil-lined cookie sheet is good). Place the eggplant halves in a single layer, into the pan, cut side down. Let them marinate for half an hour on the counter.

Preheat the oven to 375 degrees for a convection oven, or 400 for traditional oven.

After half an hour of marinating, pour off the excess marinade into a bowl and set aside. Place the eggplant pieces into the oven and roast for 10 minutes. Turn the eggplant over, cut side up, brush with some leftover marinade and roast for an additional 10 minutes.

Remove the eggplant from the oven and sprinkle roasted sesame seeds on top. This can be served hot or at room temperature.

You can also grill them on the barbecue, but use one of those mesh grill pans or the delicate eggplant will get too mushy and fall through the grates of the grill. Cook on lower heat and for less time than in the oven.

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Comments on: "Grilled Japanese Eggplant" (2)

  1. Those look sooo cute!! I’ve never seen eggplants that small here in Australia. I’m sure they were delicious too. 🙂

    • These eggplants go by a variety of names. I love them because they are tender and not as bitter as the large kinds. If you can’t find them however, you could still use the marinade on regular eggplants.

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