Japanese Spiced 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.

SPICY STIR-FRIED JAPANESE EGGPLANT AND CUCUMBER

Steps:

• Trim off the calyx end of the eggplants. Cut in half lengthwise, then slice thin (about 1/4 inch). Lightly salt, and toss in a colander. Allow to sit for 15 minutes while you prepare the other ingredients. Squeeze out excess water, then dry between sheets of paper towel.
• Meanwhile, trim off the ends of the cucumbers. Cut in half lengthwise, then slice on the diagonal into 1/4-inch thick slices.
• Combine the rice vinegar, soy sauce, sugar, salt and sesame oil in a small bowl. Place all of the ingredients near your wok or frying pan.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two from the surface of the pan. Add the peanut or canola oil to the sides of the pan and tilt the pan to distribute. Add the eggplant. Stir-fry for three to four minutes until cooked through. Add the ginger and red pepper flakes, and stir-fry for 30 seconds. Add the cucumbers and scallions or chives. Stir-fry 30 seconds. Add the soy sauce mixture to the wok, and stir-fry one minute until the cucumber just begins to wilt. Remove from the heat and serve.

SZECHUAN SPICY EGGPLANT

Steps:

• Remove the eggplant stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside. In a separate small bowl, combine the cornstarch and water, and set aside.
• Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. Saute the garlic, half of the green onions, ginger and dried shrimp, if using (see Cook's Note) for 3 to 5 minutes, stirring constantly, until they begin to brown. Stir in the ground beef or pork and cook for 3 more minutes, again stirring constantly, until browned.
• Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. If you're using fresh shrimp, add it during the last few minutes of cooking. Stir in the reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of the green onions and the sesame oil.
• Serve over hot rice.

SPICY GLAZED EGGPLANT

Steps:

• Toss eggplant with 1 teaspoon salt and drain in a colander, stirring occasionally, 45 minutes.
• Rinse eggplant under cold water and dry well, pressing out any excess moisture.
• Stir together mirin, soy sauce, ginger, and seven-spice powder.
• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté eggplant until browned, about 8 minutes. Stir in mirin mixture and cook, gently stirring and turning frequently, until sauce becomes a glaze and eggplant is browned and tender, about 1 minute.
• Serve hot or at room temperature, sprinkled with chives.

SPICY EGGPLANT

Steps:

• Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
• Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.

JAPANESE SPICED EGGPLANT

Steps:

• Lightly sprinkle the eggplants on both sides with togarashi.
• In a very large skillet, heat 2 tablespoons each of the canola and sesame oils until shimmering.
• Add the eggplant and cook over moderately high heat until browned on the bottom, 4 minutes.
• Brush the eggplant with the remaining canola and sesame oil.
• Turn and cook until deeply browned on the bottom and tender.
• Add the mirin and soy sauce to the skillet.
• Turn the eggplant and cook until glazed, 1 minute; transfer to a platter, sprinkle with more togarashi and serve.
• *Togarashi spice blend is available at Asian markets.

20+ EASY JAPANESE EGGPLANT RECIPES THAT YOU MUST TRY

Steps:

• Pick your favorite recipe
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• Prep a great dish for your family and friends in no time!

SPICED GROUND BEEF AND GRILLED JAPANESE EGGPLANTS WITH MAPLE SYRUP SAUCE

Steps:

• For the spiced ground beef:
• Heat the oil in a cast-iron pan, or heavy-bottomed pan over medium-high heat. Place the beef in the pan, breaking up pieces and cook until the moisture has evaporated and beef is browned, about 10 minutes. Stir in the onion and red pepper. Once the onion and red peppers have softened, add the garlic powder, cumin, and cayenne, stir to incorporate. Stir in the parsley, green chile, and lime juice. Remove pan from heat and season with salt and pepper.
• For the maple syrup sauce:
• Place the lime zest, garlic, salt, 2 tablespoons pepper, maple syrup, and vinegar in a pot and warm over medium heat. Transfer the sauce to a bowl.
• For the grilled Japanese eggplants:
• Heat a grill to medium heat. Drizzle the oil over the eggplant quarters and season with salt and pepper. Place the eggplant on the grill and cook on all sides. Once the eggplant are tender, place in a pan and coat with the warmed Maple Syrup Sauce; toss to coat.

P F CHANG'S STIR-FRIED SPICY EGGPLANT

Steps:

• Combine all Spicy Sauce ingredients and mix well.
• In a wok or large frying pan, deep-fry eggplant at 350 degrees F for 1 minute. Remove eggplant and drain on paper towels.
• Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds.
• Add eggplant and mix well. Simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.