Bushra Griffith
Japanese eggplants are a tasty treat, and there are many ways to cook them. You can roast them with goat cheese and sun-dried tomatoes, stir-fry them with garlic and ginger, or even grill them and serve them with a side of goat cheese. If you're looking for a more substantial meal, you can try roasted Japanese eggplant with crushed tomato, pecorino, and thyme. This dish is a great option for a weeknight as it's easy and quick to make. For a refreshing summer meal, try stir-fried Japanese eggplant and cucumber.
| Characteristics | Values |
|---|---|
| Type of eggplant | Japanese |
| Type of cheese | Goat |
| Cooking methods | Grilling, roasting, stir-frying |
| Ingredients | Eggplant, goat cheese, olive oil, salt, pepper, basil, mint, pine nuts, balsamic vinegar, thyme, tomato, pecorino, garlic, lemon juice, Parmesan Reggiano, scallion, ginger, red pepper flakes, soy sauce, sesame oil, cornstarch, peanut or canola oil, cucumber, scallions, chives, sun-dried tomatoes, red onion |
| Recipe inspiration | Phoenix chef Chris Bianco, Smitten Kitchen's Eggplant with Yogurt and Tomato Relish recipe |
| Nutrition information | 163kcal Calories, 13.4g Carbohydrates, 2g Protein, 17.3g Fat, 4.6mg Sodium, 6.1g Sugar |
| Reviews | "Best eggplant I ever had. Better than any restaurant." "Easy and tasty." "One of the best eggplant dishes I've ever made." |
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What You'll Learn
Roasted eggplant with goat cheese and sun-dried tomatoes
To make roasted eggplant with goat cheese and sun-dried tomatoes, you will need Japanese eggplants, olive oil, garlic powder, red pepper flakes, salt, pepper, goat cheese, sun-dried tomatoes, red onion, and chives. You can use store-bought sun-dried tomatoes, but if you want to make your own, you will also need cherry tomatoes.
Start by preheating your oven. While the oven is heating up, cut the eggplants in half lengthwise and drizzle them with olive oil. Sprinkle the cut side of the eggplants with garlic powder, red pepper flakes, salt, and pepper. Place the eggplants cut-side down on a baking sheet or roasting pan and roast them in the oven until they are tender and the surface is caramelized.
Once the eggplants are roasted, remove them from the oven and top them with goat cheese and sun-dried tomatoes. Return the baking sheet to the oven and bake for another 5-10 minutes, or until the goat cheese starts to melt. Keep an eye on it to make sure the cheese doesn't burn.
Remove the eggplants from the oven and top them with diced raw red onion and chopped chives. Serve hot or at room temperature. Enjoy!
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Grilled eggplant and goat cheese salad
Grilled eggplant and goat cheese is a delicious and simple dish that can be served as a side or main course. Here is a step-by-step guide to making a grilled eggplant and goat cheese salad:
Ingredients:
- Japanese eggplants
- Goat cheese
- Olive oil
- Salt
- Pepper
- Fresh herbs (such as basil and mint)
- Balsamic vinegar
- Pine nuts
Instructions:
Start by slicing the Japanese eggplants into 1/4-inch thick slices lengthwise. Sprinkle salt on both sides of the eggplant slices and let them sit for about 20 minutes. The salt will draw out the bitter juices from the eggplants. Rinse the slices with cold water and pat them dry with a paper towel.
Next, brush both sides of the eggplant slices with olive oil and sprinkle with freshly ground black pepper. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the eggplant slices for about 3-4 minutes on each side, or until they are tender with distinct grill marks.
Once the eggplants are grilled, place them side-by-side on a serving platter. Sprinkle the grilled eggplants with chopped pine nuts, crumbled goat cheese, and fresh herbs such as basil and mint. Drizzle with extra-virgin olive oil and balsamic vinegar, and season with salt and pepper to taste.
Your grilled eggplant and goat cheese salad is now ready to be served! Enjoy the combination of creamy goat cheese, grilled eggplants, and fresh herbs.
You can also get creative and add other ingredients to the salad, such as sun-dried tomatoes, red onions, or even stir-fried cucumbers, garlic, and ginger for an Asian-inspired twist.
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Stir-fried Japanese eggplant with garlic and ginger
Ingredients:
- Japanese eggplant
- Cornstarch
- Oil (peanut, canola, or sesame)
- Garlic
- Ginger
- Soy sauce
- Scallion
Instructions:
- Slice the eggplant diagonally into pieces 0.75 to 1 inch thick. Larger pieces should be cut in half lengthwise.
- Transfer the eggplant slices to a medium bowl and sprinkle with cornstarch, tossing to coat evenly.
- Heat oil in a 12-inch skillet or wok over medium-high heat.
- Add the eggplant to the pan in a single layer, ensuring no slices overlap.
- Cook for 2.5 to 4 minutes, flipping once, until the eggplant is golden and slightly charred.
- Remove the eggplant from the pan and set aside.
- Add sesame oil to the pan over low heat.
- Add the garlic and ginger, cooking and stirring until fragrant (about 20 seconds).
- Return the eggplant to the pan.
- Add soy sauce and toss to combine (about 1 minute).
- Serve topped with scallion and season with additional soy sauce to taste.
You can also add a teaspoon of mirin for added sweetness, or serve with rice and vegetables such as cucumber for a more substantial dish.
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Spicy stir-fried Japanese eggplant and cucumber
First, heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat. You will know the pan is hot enough when a drop of water evaporates within a couple of seconds of being added to the pan. Next, add peanut or canola oil to the pan and tilt it to distribute the oil evenly. Now, add the eggplant and stir-fry for three to four minutes until cooked through. It is important to slice the eggplant thinly, or it won't cook through.
Once the eggplant is cooked, add the ginger and red pepper flakes and stir-fry for another 30 seconds. Then, add the cucumbers and scallions or chives and stir-fry for another 30 seconds. Finally, add the soy sauce mixture to the wok and stir-fry for one minute until the cucumber just begins to wilt. Remove from the heat and serve. This dish can be served hot or cold.
Some people like to add toasted sesame oil to the dish, and others suggest tossing a teaspoon of mirin into the pan for added sweetness.
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Roasted Japanese eggplant with crushed tomato, pecorino and thyme
This recipe for roasted Japanese eggplant with crushed tomato, pecorino, and thyme is adapted from a recipe by Phoenix chef Chris Bianco. It is a delicious and easy way to cook eggplant, and it works just as well with thick-sliced conventional eggplant and tomato sauce or sweet peppers instead of heirloom tomatoes.
To make this dish, start by preheating your oven to a suitable temperature. Line a roasting pan with aluminum foil and coat it with olive oil. Slice the eggplants in half lengthwise, and generously drizzle olive oil over them. Sprinkle the eggplants with garlic powder, red pepper flakes, salt, and pepper. Roast the eggplants cut-side down until the surface caramelizes with the garlic powder and olive oil.
While the eggplant cooks, hand-crush a tomato in a medium bowl and add garlic, half a teaspoon of salt, olive oil, and thyme sprigs. Stir to combine. When the eggplant is tender and light golden brown, add the tomato mixture to the roasting pan and roast for another 10 minutes.
Finally, scatter pecorino over the dish and roast for about 5 minutes, or until the cheese is melted. Transfer to a serving dish, including the pan drippings, and serve hot. Enjoy!
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Frequently asked questions
Cut the Japanese eggplants in half lengthwise, then drizzle with olive oil and sprinkle with garlic powder, red pepper flakes, salt, and pepper. Roast the eggplants cut side down until the surface caramelizes. Top with goat cheese and bake for another 5-10 minutes until the cheese melts.
Slice the eggplant diagonally 3/4 to 1 inch thick, then cut larger pieces in half lengthwise. Transfer to a bowl and sprinkle with cornstarch, tossing to coat. Heat oil in a wok or skillet over medium-high heat. Add the eggplant and cook until golden and slightly charred. Add ginger and red pepper flakes, then stir-fry for 30 seconds. Remove from heat and top with goat cheese.
You can make a grilled eggplant and goat cheese salad. Slice the eggplant, toss with olive oil and grill until tender. Place the grilled eggplant on a platter and sprinkle with pine nuts, goat cheese, basil, and mint. Drizzle with olive oil, balsamic vinegar, salt, and pepper.
