Tender long Japanese aubergines quickly grilled, served with sesame tahini sauce.
Dear gardeners, have you ever planted something because you like it but grow more than you know what to do with? That was my relationship with the Japanese eggplants in my garden.
I love breeding them. They hide in a trellis on a fence behind my garden bed. They are a beautiful deep purple color, long and elegant.
But unlike tomatoes, you can’t just chop them up and throw them in a salad. Eggplants need to be boiled.
Japanese or Asian eggplants are more delicate than their Italian cousins. They cook faster, the skins are thinner and the cooked meat is creamier.
An easy way to prepare this style of eggplant is to grill it on either a grill or in a griddle over high, scorching heat.
Don’t be afraid of these signs! They are precious. The best part.
We serve these grilled aubergines with a creamy sesame tahini sauce that pairs beautifully with the aubergine (and would pair well with other veggies too).
Grilled Japanese eggplant with tahini sauce
If you don’t have a grill, you can use a griddle or cast iron skillet on the stovetop. Simply spread some oil on the bottom of the pan to keep the aubergines from sticking, heat over high heat, follow the recipe for preparing the aubergines and ‘broil’ the aubergines in the hot pan.
ingredients
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4 Japanese eggplant (Above 1 1/4 lb total)
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1 teaspoon kosher salt
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3 tablespoon Extra virgin olive oil
Tahini Sauce:
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1/4 Cup toasted sesame tahini
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1/4 Cup water
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1 teaspoon chopped garlic
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2 tablespoon lemon juice
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1 tablespoon chopped Parsely
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1/2 teaspoon sugar
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1/2 teaspoon kosher salt
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thai basil, for garnish
method
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Prepare, carve and salt the aubergines:
Halve the Japanese aubergines lengthways. Using a sharp paring knife, score the insides of the eggplants in a crosshatch pattern, 1/2 inch deep.
Place in a tray and sprinkle the exposed, scored side with salt. Let sit for at least 20 minutes (or up to an hour or more) while the grill comes up to temperature and you prepare the tahini sauce. The salt will help pull excess moisture out of the eggplants.
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Prepare your grill for high, direct heat:
While the grill is heating up, prepare the tahini sauce.
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Prepare the tahini sauce:
If you have a mini chopper, add all the ingredients for the tahini sauce and pulse until smooth. If you don’t have a mini chopper, chop the garlic and parsley very, very finely, then use a fork or small whisk to whisk all the ingredients together.
(You can also use a mortar and pestle to grind the garlic with the salt and sugar into a smooth paste, then whisk all the ingredients together.)
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Grill eggplant:
When your grill is done and hot, pat the eggplants dry with a paper towel and brush the insides with olive oil. Place the aubergine halves cut-side down on the hot grill. Press them down a little so they make good contact with the grill. Grill the cut side until well browned, about 3 to 5 minutes.
When well seared on one side, flip and cook on the other side until the eggplants are thoroughly cooked, a few more minutes or so. Brush again with some olive oil.
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Surcharge:
Remove the grilled aubergines from the grill, arrange on a plate and serve with tahini sauce. Garnish with Thai basil.
| nutritional information (per serving) | |
|---|---|
| 233 | calories |
| 18g | Fat |
| 17g | carbohydrates |
| 4g | protein |
