If you’ve ever come across a Japanese eggplant in the supermarket, you’ve probably stopped and stared for a moment. As far as fresh produce goes, it’s a pretty stunning vegetable. It’s deep purple color and long, slender shape can be eye-catching. Don’t believe us? Look at the photo above.
But Japanese eggplant isn’t just nice to look at, it’s also delicious to eat. And it’s unique, mild flavor lends itself perfectly to a variety of different spices. Many people like to season it with Asian spices, such as sesame oil and soy sauce. But, it’s just as good with a touch of olive oil and sea salt. Here’s how to cook it.
How to Grill Japanese Eggplant
For a simple side dish, you can choose to grill your Japanese eggplant. Grilled Japanese eggplant is simple, only takes a few minutes to grill, and has a great simple flavor that is perfect with a variety of dishes – from fish to steak to tofu. To start, wash the eggplant and cut lengthwise to create two long halves. Take 1 Tbsp of olive oil and brush the tops of the Japanese eggplant lightly. Sprinkle lightly with salt (make sure you don’t overdo it).
Pre-heat the grill. Once it’s ready, place the eggplants on the grill (skin side up) and roast 3-4 minutes on each side or until the eggplant is tender. Serve warm.
For a more complex flavor, you can marinade Japanese eggplant in a sauce made from sesame oil, garlic, soy sauce. Let the eggplant sit in the marinade for two hours prior to grilling.
How to Roast Japanese Eggplant
Roasting Japanese eggplant is also a popular choice because the flesh becomes really soft and mushy. To start, preheat the oven to 400 degrees Fahrenheit. Cut Japanese eggplant lengthwise, the same way you do if you’re roasting it. While the oven is preheating, make small slits with a knife down the inside of the eggplant. Sprinkle salt on top of the slits and let sit. This will draw out some of the water from inside the eggplant to help make it more tender when it cooks.
After 15 minutes of letting the eggplant sit, mix 2 Tbsp of olive oil, 1/2 of a lemon (squeezed), and 1 Tbsp of garlic in a small bowl. Use a pastry brush to spread mixture over the flesh of the Japanese eggplant and then place in a roasting dish. Roast for 30-40 minutes. Serve hot.
How to Saute Japanese Eggplant
Sauteed Japanese eggplant is a great addition to a rice or grain dish, or even to a salad. We like to combine ours with cucumber for a simple healthy side that’s full of flavor and tastes incredibly fresh. Start by quartering a Japanese eggplant, and lightly salting them. Set them aside for 15 minutes so that the salt draws out the water. Afterwards, chop the quarters into cubes. While the eggplant is prepping. Cut a whole cucumber into cubes and set aside in a bowl. Heat 1 Tbsp of olive oil (if you really want to be adventurous, use peanut oil or sesame oil) in a medium skillet to high heat. Add the eggplant and sautee until the eggplant is soft and tender (4-5 minutes). Add the Japanese eggplant into the bowl with the cucumbers and mix well. If you prefer, you can also mix in a sprinkle of ginger and a small bit of soy sauce. Enjoy!
How do you cook Japanese eggplant? What’s your favorite eggplant recipe?
