WW 0 POINTS JAPANESE GRILLED EGGPLANT
Make and share this Ww 0 Points Japanese Grilled Eggplant recipe from Food.com.
Provided by Parrot Head Mama
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat outdoor grill or broiler.
- Coat eggplant with cooking spray.
- Grill or broil eggplant, turning as needed, until lightly charred and tender (about 7-9 minutes).
- Whisk together soy sauce, lemon juice, vinegar, ginger, and garlic in small bowl until well blended.
- Drizzle over grilled eggplant and then sprinkle with scallions.
- Points/yield figured on 3/4 cup per serving.
GRILLED JAPANESE EGGPLANT
Provided by Bobby Flay
Categories side-dish
Yield 4 servings (2 pieces per serving)
Number Of Ingredients 7
Steps:
- Place eggplant in a large shallow baking dish. Mix together the soy sauce, sherry, sesame oil, and garlic in a small bowl. Pour the marinade over the eggplant and let marinate at room temperature for 1 hour. Preheat grill. Season the eggplant with salt and pepper to taste and grill on each side for 3 minutes, basting occasionally with the remaining marinade. Serve topped with the toasted sesame seeds.
JAPANESE GLAZED EGGPLANT (AUBERGINE)
This tastes just like my local Japanese restaurants' does. I hope my instructions aren't too confusing. Whenever I serve this, I give each person an eggplant half so they can eat the eggplant out of the eggplant shell.
Provided by aerobicon
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine first 7 ingredients. Set aside.
- Wash your eggplants. Cut off the top and then cut in half length wise. If necessary, make the eggplant halves short enough to fit into a 12" skillet. Using a knife, make criss cross marks on the eggplant, making sure that the eggplant doesn't break apart. Leave skin on eggplants.
- Heat 1 tablespoon oil in 12" skillet.
- Heat oil over medium high heat. Lay 2 eggplant halves in pan, followed by 1/4 water. Cover and let cook for 7-10 minutes or until eggplant is lightly browned. Carefully remove eggplant halves from skillet; set aside.
- Repeat with 2 other eggplant halves and other tablespoons oil.
- Pour sauce mixture into skillet and cook for 2-3 minutes or until thickened.
- Pour sauce over the criss-crossed side of eggplant. Sprinkle sesame seeds on top.
Nutrition Facts : Calories 157.1, Fat 7.9, SaturatedFat 1.1, Sodium 761.5, Carbohydrate 20.9, Fiber 9.5, Sugar 10, Protein 4.4
WHOLE GRILLED JAPANESE EGGPLANT WITH LEMON AND SOY SAUCE
Provided by Tadashi Ono
Categories Backyard BBQ Dinner Eggplant Grill Grill/Barbecue Party Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Serves 4
Number Of Ingredients 5
Steps:
- Whisk together the soy sauce, lemon juice, and olive oil in a bowl to make the dressing; set aside. Score the stem end of each eggplant, making a circular cut in the skin (this will make the eggplant easier to peel). Poke a few holes into the eggplants with a skewer or fork to allow steam to escape as they grill.
- Preheat a grill to medium. Grill for about 8 minutes, turning the eggplants a quarter turn every 2 minutes. Try to grill the eggplant all around. Test the eggplants for doneness by pressing against their sides with a pair of tongs. If the eggplants give easily, they're ready. Transfer the eggplants to a plate.
- As soon as the eggplants are cool enough to handle, carefully peel off the skin (the skin comes off more easily if the eggplant is warm; don't let it cool completely). Once you've removed the skin, remove the stems, and slice each eggplant into 4 pieces, cutting on an angle. Transfer the eggplant slices to a platter. Drizzle with dressing, sprinkle with the bonito, and serve.
GRILLED JAPANESE EGGPLANT WITH AN ASIAN VINAIGRETTE
High in fiber and low in calories, grilled eggplant makes a great addition to your main meal. COOK'S TIP: For an alternative serving suggestion, marinate the eggplant overnight in the vinaigrette described below, grill until lightly brown, and serve on crusty rolls topped with Montrachet goat cheese slices - DELICIOUS!
Provided by Feast Your Eyes
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Wash eggplants and pat dry with paper towels, set aside.
- In a small mixing bowl combine the Chinese 5-spice powder, onion powder, garlic salt, and black pepper. Set aside.
- Slice the eggplants in half lengthwise, brush with olive oil and rub the mixed spices on both sides.
- Grill over low heat for about 5 minutes on each side, or until tender.
- Arrange cabbage on serving plates and top with grilled eggplant; drizzle with the asian vinaigrette.
- Top with the fresh mint, feta, and sprinkle with toasted sesame seeds.
- Asian Vinaigrette:.
- In a blender or food processor, combine all the ingredients except the vegetable and sesame oils. With the blender/processor running, slowly pour in the vegetalbe oil followed by the sesame oil. Process for 10 to 15 seconds longer. Refrigerate until ready to serve. (If necessary, whisk before serving.).
- COOK'S TIP: Leftover vinaigrette makes for a tasty salad dressing or marinade for fish.
Nutrition Facts : Calories 450.9, Fat 32.3, SaturatedFat 6.7, Cholesterol 16.7, Sodium 761, Carbohydrate 38.2, Fiber 17.3, Sugar 18.6, Protein 9.7
JAPANESE GRILLED EGGPLANT (AUBERGINE) (YAKI NASU)
A Japanese restaurant favorite. May be best suited for the more experienced fan of Japanese cuisine.
Provided by PalatablePastime
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring seasoning ingredients to a boil in a small saucepan and let cool.
- Bring sauce to a boil in a small saucepan and let cool.
- Grill eggplants whole on a wire rack on grill until they are soft and feel tender.
- Test with your finger or a toothpick to see how soft it is.
- Place in cold water to cool; then peel and pat dry.
- Put eggplant in seasoning liquid; allow to sit for at least 10 minutes.
- Remove eggplant and cut into bite-size pieces.
- Place eggplant into serving dish; top with some sauce and a few bonito flakes; serve at room temperature or chilled.
WW 2 POINTS - JAPANESE GRILLED EGGPLANT (AUBERGINE)
Make and share this Ww 2 Points - Japanese Grilled Eggplant (Aubergine) recipe from Food.com.
Provided by mariposa13
Categories Vegetable
Time 24m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat outdoor grill, stove-top grill pan or broiler.
- Coat eggplant with cooking spray. (Note: If you can't find any Japanese eggplants, buy regular eggplants that are small in size.).
- Grill or broil eggplant turning as needed until lightly charred and tender, about 7 to 9 minutes.
- Whisk soy sauce, lemon juice, vinegar, ginger and garlic in a small bowl until blended.
- Drizzle over grilled eggplant and sprinkle with scallions.
- 2 points per serving - Yields about 3/4 cup per serving.
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