Grilled Japanese Eggplant

This easy and flavorful Grilled Japanese Eggplant recipe by Bobby Flay is a quick and nutritious dish that’s perfect for any meal. With a savory marinade of soy sauce, sesame oil, and garlic, it delivers a rich, smoky taste. The eggplant becomes tender and delicious, topped with toasted sesame seeds for an extra crunch.

Ingredients Needed:

• 4 Japanese eggplant, halved lengthwise
• 1/4 cup soy sauce
• 1/4 cup dry sherry
• 2 tablespoons toasted sesame oil
• 3 cloves garlic finely minced
• Salt and freshly ground pepper
• 2 tablespoons sesame seeds, toasted lightly

How To Make Grilled Japanese Eggplant?

1. Marinate: Mix soy sauce, dry sherry, sesame oil, and garlic. Pour over the eggplant and marinate for 1 hour.
2. Preheat Grill: Heat the grill to medium-high.
3. Grill: Season the eggplant with salt and pepper. Grill each side for 3 minutes, basting with marinade.
4. Serve: Top with toasted sesame seeds.

Recipe Tips:

• Marinate for at least 1 hour: Let the eggplant soak in the marinade for at least 1 hour to absorb the flavors fully.
• Grill on medium-high heat: Make sure your grill is at the right temperature (medium-high) to cook the eggplant evenly and get that nice grill mark.
• Baste during grilling: Keep basting the eggplant with the marinade while grilling to prevent it from drying out and enhance the flavor.
• Use a basting brush: For even coverage of the marinade, use a basting brush when applying it to the eggplant.
• Toast the sesame seeds lightly: Lightly toast the sesame seeds to bring out their nutty flavor, which adds an extra crunch to the dish.

How To Store & Reheat Leftovers?

• Refrigerate: Let the eggplant cool down before putting it in an airtight container. Keep it in the fridge for up to 2 days.
• Reheat: Heat the eggplant in a pan for 2-3 minutes on each side until hot.

Nutrition Facts:

• Calories: 25 kcal
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 0mg
• Potassium: 0mg
• Total Carbohydrate: 5g
• Dietary Fiber: 2g
• Sugars: 0g
• Protein: 1g

Try More Bobby Flay Recipes:

• Bobby Flay Grilled Lamb Chops
• Bobby Flay Grilled Corn
• Bobby Flay Eggplant Al Forno

Grilled Japanese Eggplant

Author: Mohamed Shili Cooking Method:Grilling Cuisine:Japanese Courses:Side Dish Recipe Keys: G Grilled Japanese Eggplant

Difficulty:BeginnerPrep time: 10 minutesCook time: 6 minutesRest time: minutesTotal time: 16 minutesServings:4 servingsCalories:25 kcal Best Season:Suitable throughout the year

Description

This easy and flavorful Grilled Japanese Eggplant recipe by Bobby Flay is a quick and nutritious dish that’s perfect for any meal. With a savory marinade of soy sauce, sesame oil, and garlic, it delivers a rich, smoky taste. The eggplant becomes tender and delicious, topped with toasted sesame seeds for an extra crunch.

Ingredients

• 4 Japanese eggplant, halved lengthwise
• 1/4 cup soy sauce
• 1/4 cup dry sherry
• 2 tablespoons toasted sesame oil
• 3 cloves garlic finely minced
• Salt and freshly ground pepper
• 2 tablespoons sesame seeds, toasted lightly

Instructions

1. Marinate: Mix soy sauce, dry sherry, sesame oil, and garlic. Pour over the eggplant and marinate for 1 hour.
2. Preheat Grill: Heat the grill to medium-high.
3. Grill: Season the eggplant with salt and pepper. Grill each side for 3 minutes, basting with marinade.
4. Serve: Top with toasted sesame seeds.

Notes

• Marinate for at least 1 hour: Let the eggplant soak in the marinade for at least 1 hour to absorb the flavors fully.
• Grill on medium-high heat: Make sure your grill is at the right temperature (medium-high) to cook the eggplant evenly and get that nice grill mark.
• Baste during grilling: Keep basting the eggplant with the marinade while grilling to prevent it from drying out and enhance the flavor.
• Use a basting brush: For even coverage of the marinade, use a basting brush when applying it to the eggplant.
• Toast the sesame seeds lightly: Lightly toast the sesame seeds to bring out their nutty flavor, which adds an extra crunch to the dish.

Keywords:Grilled Japanese Eggplant