by Jeanette 23 Comments
Asian Grilled Eggplant with Spicy Soy Sesame Sauce
This week onFood Network’s Summer Fest, a group of talented bloggers are featuring farm fresh recipes usingEggplantthat’s in season. Each week, recipes using farm fresh produce will be featured on theFood Network websitealong with recipes by a group of fabulous food bloggers.I love eggplant, especially the Asian varieties that are smaller.
One of my favorite Eggplant dishes to make when I first started cooking was Yu-Shiang Eggplant, or Odd-Tasting Eggplant. Although the name of the dish always puzzled me (there is nothing odd tasting about this dish), that did not deter me from trying to make it. I’ve renamed it Eggplant with Spicy Soy Sesame Sauce as that’s what the sauce is made of.
Traditionally, the eggplant is cooked in oil on the stovetop. If you’ve ever cooked eggplant, you know that it sucks up oil like there’s no tomorrow. Even after salting it and letting it sit, eggplant can still soak up a lot of oil when cooked in a pan.
Recently, I found some Japanese eggplant among the fresh produce in my CSA Box, so it was the perfect opportunity to try recreating this Asian eggplant dish, but this time, grilling the eggplant. I prepared the sauce on the stove top and simply spooned it on top of the grilled eggplant. Incredibly good!
Not only is this way of preparing eggplant a winner, but you will also reap the health benefits of eggplant if you try this dish. Did you know that eggplant skin contains a powerful antioxidant called nasunin? Nasunin is supposed to be good for brain health, helping to protect the fats in brain cell membranes (which protect brain cells from free radicals). Eggplant is also an excellent source of fiber and manganese.
So, next time you eat eggplant, leave the skin on and remember that it’s good for your brain.
Be sure to check out the following recipes from all my friends participating in this week’s Summer Fest! 5 from 1 vote Print Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Brush a little olive oil on both sides of eggplant pieces. Grill until soft and cooked through. Heat 2 teaspoons olive oil in a small saucepan. Add garlic, scallion and red pepper flakes, and saute until fragrant, about 30 seconds. Turn off heat and add soy sauce, rice vinegar, sugar and sesame oil. Stir well and serve over grilled eggplant. Garnish with toasted sesame seeds and minced scallions.
Feed Me Phoebe: Grilled Eggplant Baba Ganoush
Jeanette’s Healthy Living: Asian Grilled Eggplant With Soy-Sesame Sauce
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Big Girls Small Kitchen: Homemade Baba Ganoush
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