Grilled Japanese Eggplant with Scallions and Ginger
0
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This wonderfully simple recipe highlights the sweet flavour and buttery, melt-in-your-mouth texture of Japanese eggplant. It can be prepared multiple ways, both indoors and out—on the grill, in a grill pan (or even a cast-iron skillet), or under the broiler. Long and thin, Japanese eggplant has a deep purple skin and minimal seeds. There’s no need to peel or seed eggplant; you can just slice it and grill. If you can’t find any Japanese eggplant, buy regular eggplant that's small in size. When buying eggplant, no matter the variety, it should feel heavy for its size, the skin should be shiny and feel firm, and the stem should be green.
Ingredients
Cooking spray
4 spray(s)
Low sodium soy sauce
2 tbsp(s)
Fresh lemon juice
1 tbsp(s)
Rice wine vinegar
1½ tsp(s)
Ginger root
1 tsp(s), freshly grated
Minced garlic
¼ tsp(s)
Eggplant
4 small, Japanese variety
Uncooked scallions
¼ cup(s), thinly sliced on an angle
Instructions
1
Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
2
In small bowl, whisk soy sauce, lemon juice, vinegar, ginger, and garlic until blended for dressing.
3
Slice eggplants on angle into 1⁄2-inch-thick pieces and coat with nonstick spray. Grill eggplant slices, turning as needed, until lightly charred and tender, 7 to 9 minutes. Transfer to plate. Drizzle dressing over eggplant slices and sprinkle with scallions.
4
Serving size: 3⁄4 cup
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