Grilled Japanese Eggplant with Tahini Sauce

Grilled Japanese Eggplant with Tahini Sauce takes about 35 minutes from beginning to end. This side dish has 402 calories, 10g of protein, and 26g of fat per serving. This recipe serves 3. For $2.65 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. This recipe is typical of Japanese cuisine. It is perfect for The Fourth Of July. This recipe from Simply Recipes has 126 fans. If you have lemon juice, garlic, sugar, and a few other ingredients on hand, you can make it. With a spoonacular score of 98%, this dish is amazing. Similar recipes include Grilled Japanese Eggplant, Ww 0 Points Japanese Grilled Eggplant, and Ww 2 Points - Japanese Grilled Eggplant (Aubergine).

Servings: 3

Preparation duration: 25 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

 1 Slice the Japanese eggplants in half, lengthwise. Using a sharp paring knife, score the inside surface of the eggplants in a cross hatch pattern, 1/2 inch deep. Lay in a tray and sprinkle the exposed, scored side with salt. Let sit at least 20 minutes (or up to an hour or more) while the grill is coming to temperature and while you make the tahini sauce. The salt will help draw out excess moisture from the eggplants.2 Prepare your grill for high, direct heat. While the grill is heating, prepare the tahini sauce.3 If you have a mini chopper, place all of the tahini sauce ingredients in it and pulse until smooth. If you don't have a mini chopper, mince the garlic and parsley very very fine, and then use a fork or a small whisk to whisk all of the ingredients together. (You can also use a mortar and pestle to grind the garlic with the salt and sugar until it is a smooth paste, then whisk together all of the ingredients.) 4 When your grill is ready and hot, pat the eggplants dry with a paper towel, and brush the insides with olive oil. Place the eggplant halves cut-side down on the hot grill. Press them down a little so they make good contact with the grill. Grill on the cut side until well browned, about 3 to 5 minutes. When they are well seared on one side, flip them over and cook on the other side until the eggplants are cooked all the way through, another couple minutes or so. Brush again with a little olive oil.5 Remove from grill, place on a plate and serve with tahini sauce. Garnish with Thai basil.

 

Step by step:

1.  1 Slice the Japanese eggplants in half, lengthwise. Using a sharp paring knife, score the inside surface of the eggplants in a cross hatch pattern, 1/2 inch deep. Lay in a tray and sprinkle the exposed, scored side with salt.

2. Let sit at least 20 minutes (or up to an hour or more) while the grill is coming to temperature and while you make the tahini sauce. The salt will help draw out excess moisture from the eggplants.2 Prepare your grill for high, direct heat. While the grill is heating, prepare the tahini sauce.3 If you have a mini chopper, place all of the tahini sauce ingredients in it and pulse until smooth. If you don't have a mini chopper, mince the garlic and parsley very very fine, and then use a fork or a small whisk to whisk all of the ingredients together. (You can also use a mortar and pestle to grind the garlic with the salt and sugar until it is a smooth paste, then whisk together all of the ingredients.) 4 When your grill is ready and hot, pat the eggplants dry with a paper towel, and brush the insides with olive oil.

3. Place the eggplant halves cut-side down on the hot grill. Press them down a little so they make good contact with the grill. Grill on the cut side until well browned, about 3 to 5 minutes. When they are well seared on one side, flip them over and cook on the other side until the eggplants are cooked all the way through, another couple minutes or so.

4. Brush again with a little olive oil.5

5. Remove from grill, place on a plate and serve with tahini sauce.

6. Garnish with Thai basil.

Nutrition Information:

covered percent of daily need