All types of Asian cuisines use Japanese eggplants.They cook quickly because they are on the smaller side and are delicious with fresh ingredients like ginger, green onion, and garlic.If you want to make one of these dishes, buy a few and try them out at your local grocery store or farmer's market.
Step 1: Cut the eggplant in half.
The stem of the eggplant can be removed.Carefully slice each eggplant in half with a chef's knife.Japanese eggplants are straight, unlike their Italian cousins.Don't cut yourself because they have thin skin and are easy to slice.
Step 2: The eggplant should beMarinated in the soy sauce, sherry, and garlic for 1 hour.
In a small bowl, add soy sauce, dry sherry, and sesame oil.The sliced eggplant should be put into a shallow baking dish.Allow the eggplant to rest for an hour.If you prefer, you can substitute low-sodium soy sauce.If you don't have dry sherry, you can use rice wine or rice vinegar.It's a good time to prepare the other components.
Step 3: Let the grill warm up by setting it to high heat.
If the grill grate is dirty from the last time you used it, you should clean it.You can grill Japanese eggplant with other delicious veggies.Japanese eggplants take about the same amount of time as yellow squash, zucchini, mushrooms, asparagus, and tomatoes.
Step 4: Season the eggplant with salt and pepper after it's been removed from the marinade.
Put the halved eggplants on a plate with a dash of salt and pepper.If the dish needs more, you can add more.Adding salt and pepper is not required.If you're worried about the amount of salt in your diet, leave it alone or add a pinch after the eggplant is grilled.
Step 5: The grill should be used for 3 minutes to cook the eggplant.
There is a hot section of the grill.The heat can evenly get around the edges if there is 1 inch of space between each piece.If you want to cover the eggplant, use a pastry brush every minute.As the eggplant cooks, it gives it more flavor.
Step 6: Grill the eggplant for an additional 3 minutes.
Carefully turn over each piece of eggplant with a pair of tongs.To make sure each piece is as delicious as possible, continue to cook the eggplant with the marinade.Don't burn yourself on the grill.
Step 7: Remove the grill from the eggplant and top it with sesame seeds.
Use a pair of tongs to remove the eggplant from the rack and place it on a plate or bowl.Sprinkle it with some sesame seeds.Adding sliced scallions to the mix will give you more flavor.You can make your own if you don't have toasting sesame seeds.Cook them in a skillet that is dry until they turn brown.
Step 8: The oven rack should be moved to the top shelf.
It takes just a few minutes to cook Japanese eggplant under high heat.The entire dish will be finished in 10 minutes.It will cook through and brown quicker if you move the oven rack close to the top.
Step 9: Score the eggplants by placing them around their tops and bottoms.
Carefully cut a circle around the stem and base of the eggplant with a chef's knife, just deep enough to pierce the skin.Along the length of each eggplant, make 3 short diagonal slashes.The skin of the eggplant will be easier to remove after it has been broiled.
Step 10: The eggplants should be broiled for 3-4 minutes on each side.
If you want to give the eggplants a better char, place them on a wire rack over the sheet pan.The sheet pan should be placed in the oven on the top shelf.The skin is starting to char after the initial 3-4 minutes.For 3-4 minutes, cook the eggplants with a pair of tongs.At the end, press the eggplants with your finger.The meat needs to give a little bit.
Step 11: While the eggplant is being broiled, slice ginger and scallions.
There is a 2 in a knob of ginger and 2 scallions.The scallions should be cut into thin rounds with your chef's knife.For ginger, slice the knob into thin rounds, then cut them into strips, and then dice the strips to make small bits.Prepare more if you like the ginger and scallions.You can keep leftovers in the fridge.
Step 12: The skin of the eggplant should be peeled off after a few minutes.
Put the pan in a safe place after removing it from the oven.The skin should come away quickly if you start peeling at the top.Don't burn your fingers, the eggplant might still be hot.The hotter the eggplant, the easier it will be to peel.Don't hurt yourself by using your best judgement.
Step 13: The eggplant can be sliced into 2 inch pieces.
To cut the eggplant, use a knife and board.The pieces should be divided between 2 plates.You could put all the pieces on a single plate and serve them as appetizers.
Step 14: The vegetables are served with scallions, ginger, katsuobushi, and soy sauce.
It's a good idea to top each piece of eggplant with a little bit of everything.Put some soy sauce on each piece with a spoon.katsuobushi can be found at Asian supermarkets, Japanese markets and online.The large smokey flakes are made from fish and add to the dish.Their flavor is similar to bacon and anchovy.They are also known as bonito flakes.
Step 15: Cut the eggplants into 1 in pieces.
They will cook through evenly if you make each piece the same size.The skin of a Japanese eggplant is thin and easy to eat.Don't cut your fingers while slicing the eggplant.
Step 16: The peanut oil and sesame oil can be used in a skillet.
There are two types of oil: peanut oil and sesame oil.To coat the bottom of the pan, tilt the skillet back and forth.If you have a wok, this is a great recipe to try.
Step 17: For about 3 minutes, cook a layer of eggplant in a hot skillet.
When you see smoke coming from the hot oils, put a single layer of eggplant over the skillet's bottom.When you cook the eggplant, it will start to brown and get sticky.When it is done, remove it from the pan.If you can't fit all the eggplant in one go, work in batches.Continue stir-frying the rest of the eggplant until it is all done, if you want to.
Step 18: Green onions, ginger, garlic, and chili can be sauted for 1-2 minutes.
Add 2 sliced green onions, 1 inch knob of ginger, 3 cloves of garlic, and 1 sliced red chili to the skillet.When they become aromatic, stir them back and forth.You won't have as many dishes to clean up after using the same skillet.
Step 19: Chicken soup will be poured into the skillet.
Carefully pour the liquid into the skillet.The steam will form when it hits the hot pan.You could use vegetable or beef if you don't have chicken.
Step 20: In a small bowl, add the soy sauce, vinegar, sugar, and cornstarch.
You can use soy sauce, rice vinegar, brown sugar, and cornstarch.When the sugar and cornstarch have dissolved, stir them together vigorously.The sugar and cornstarch should be dissipated more thoroughly with a fork or whisk.
Step 21: The skillet can be used to cook the ingredients from the bowl.
When the sauce starts to get thicker, observe it.Once it sticks to the back of a spoon, you are ready to move on.It is okay if the sauce takes a few more minutes to make.Keep an eye on it and stir it occasionally so it doesn't burn to the bottom of the skillet.
Step 22: Go back to the skillet and mix everything together.
The sauce you just made will be absorbed by the porous eggplant.To toss the eggplant, use a wooden spoon or tongs.The eggplant is pleasantly warm after this step.
Step 23: The stir-fried eggplant should be topped with sesame seeds and fresh cilantro.
You can use as much or as little sesame seeds as you want.Enjoy the dish while it is still hot.It's a good idea to serve stir- fried eggplant with warm rice.