Japanese Country Style Eggplant Nasu No Inaka Ni Recipes
JAPANESE COUNTRY-STYLE EGGPLANT (NASU NO INAKA-NI)
Stewed eggplant doesn't sound exciting to you? Think that eggplant is only for vegetarians? Or just plain have no idea what to do with eggplant other than eggplant pamesean? Well, this delightful and simple Japanese eggplant dish will change your mind--and your palate-about eggplant. No one I have ever served this to has ever said anything but, "Delicious" or "Amazing" or "How on earth did you make this? I love it!" Asian eggplants are more tender and delicately falvored than the standard variety--but you can use either kind with excellent results. Katsuo-bushi--dried bonito flakes--are a common condiment in Japanese cooking. They come in packages of five packets. Next time you are at an Asian grocers, pick up a package. You can use katsuo-bushi in miso soup, and, together with grater gingerroot and soy sauce, as a lovely topping for cold tofu (this is way yummier than it sounds).
Provided by Tumerica
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Score Asian eggplants lenthwise every half inch. (If using regular eggplant, cut off ends and then cut remainder into 1" cubes, but do no peel.).
- Put all ingredients in a sturdy pot and stir to coat.
- Simmer for 20 minutes, stirring occasionally so that eggplant cooks thoroughly (until it becomes tender).
- Serve hot or cold.
Nutrition Facts : Calories 368.3, Fat 12.3, SaturatedFat 1.7, Sodium 972, Carbohydrate 64.1, Fiber 37.4, Sugar 26.2, Protein 12.8
JAPANESE EGGPLANTS WITH GARLIC, OLIVE OIL AND TOMATOES
Make and share this Japanese Eggplants With Garlic, Olive Oil and Tomatoes recipe from Food.com.
Provided by Miraklegirl
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180 C (350 F).
- Halve eggplants lengthways, leaving stems intact.
- Place eggplants in a single layer, cut-side up, in a lightly oiled roasting tin.
- Drizzle with olive oil, sprinkle with garlic, thyme sprigs and salt, and cover tin with foil.
- Bake for 45 minutes, or until eggplants are tender.
- Remove from oven and increase temperature to 200 C (400 F).
- Drizzle eggplants with half the extra oil and bake, uncovered, for a further 15 minutes, or until lightly browned.
- Arrange eggplants on a platter and top with tomatoes.
- Drizzle with remaining oil and lemon juice, sprinkle with salt and pepper, and serve.
Nutrition Facts : Calories 182.4, Fat 16.8, SaturatedFat 2.3, Sodium 489.4, Carbohydrate 8.7, Fiber 3.7, Sugar 3.5, Protein 1.5
NASU DENGAKU (BROILED JAPANESE EGGPLANTS WITH MISO)
I really wanted a fast eggplant dish. I was actually looking for a recipe similar to an eggplant stew, from a restaurant I frequent but came up with this one instead. It is the best eggplant dish I've had, but I'll still keep searching for something like that stewed dish. This one burns very easily so keep an eye on it. I don't recommend going over the times listed, so you may want to set a timer. If you don't go over (especially on the miso broiling step) it should be really tasty. It's not bad even if it is a little burned.
Provided by MC Baker
Categories Low Protein
Time 12m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix sake or wine with sugar and boil for a few minutes.
- Add miso to wine and cook just until miso is mixed in.
- Lightly brush or rub cut side of eggplants with sesame oil.
- Place eggplants cut side down under a broiler on high for 3 minutes.
- Turn eggplant over and broil another 3 minutes.
- Spread sesame mixture thinly over cut side of eggplant and return to broiler for about 1 minute.
- Remove from oven and sprinkle eggplants with sesame seeds and green onion.
- *Note if you have extra miso mixture it's great to add to a stirfry.
Nutrition Facts : Calories 217.4, Fat 3.5, SaturatedFat 0.6, Sodium 473.8, Carbohydrate 42.1, Fiber 19.5, Sugar 20.1, Protein 7.2
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