Asian Marinated Eggplant Recipes

GRILLED JAPANESE EGGPLANT

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.

MARINATED EGGPLANT

Steps:

• Wash and pare the eggplant. Slice 1/2" thick, then cut the slices into 1/2" strips. Drop strips into a pan of boiling water. When the water returns to a boil, remove the pan from the heat and let stand for 15 minutes. Drain into a colandar and and place a small plate on top of the eggplant, adding a heavy weight, such as a gallon jug of water. Let it drain for at least an hour.
• Put the eggplant in a bowl and add garlic, red pepper, salt, oregano, vinegar and olive oil. Stir gently but, well.
• Pack into small Ball canning jars and process in a hot water bath for 5 minutes.

ASIAN MARINATED EGGPLANT

Steps:

• Combine all ingredients, except eggplants, in a blender. Process until smooth.
• Prick the eggplants several times with a fork and pull off the leaves. Cut in half lengthwise. On the open side of each half, make three deep diagonal slashes in each direction. Place eggplants skin side down in a 13-by-9-by-2-inch oval dish.
• Spoon 1 1/2 teaspoons of the marinade over each eggplant half. Rub the marinade into the flesh so that it runs into the cuts. Turn eggplants skin side up. Pour remaining marinade into dish. Let stand for 45 minutes.
• Turn eggplants skin side down. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 10 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Spoon sauce over eggplants.

GRILLED JAPANESE EGGPLANT WITH AN ASIAN VINAIGRETTE

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.

MARINATED EGGPLANT SLICES

Steps:

• Place eggplant slices in a colander and toss with kosher salt. Let stand for 30 minutes.
• Rinse eggplant well under cold running water and pat dry with a kitchen towel. Combine garlic and vinegar in a small bowl and let stand while you cook the eggplant.
• Heat some olive oil in a large skillet over medium heat. Pan-fry eggplant slices in batches, adding and heating more oil between batches, until deep golden brown on both sides, 12 to 15 minutes. Repeat with any remaining slices. Transfer the slices to a large, paper towel-lined platter and let cool.
• Place the cooled eggplant slices on a serving dish in layers, sprinkling each layer with the vinegar-garlic mixture, cilantro, salt (if needed), and pepper. Cover and refrigerate for at least 2 hours before serving.