Grilled Japanese Eggplant With an Asian Vinaigrette Recipe #380464
High in fiber and low in calories, grilled eggplant makes a great addition to your main meal.
COOK'S TIP: For an alternative serving suggestion, marinate the eggplant overnight in the vinaigrette described below, grill until lightly brown, and serve on crusty rolls topped with Montrachet goat cheese slices - DELICIOUS!
25 min | 15 min prep
SERVES 4
EGGPLANT
- 4 japenese eggplants
- 1 teaspoon Chinese five spice powder
- 1/2 teaspoon onion powder
- 1 teaspoon garlic salt
- 1/4 teaspoon fresh ground black pepper
- 2 tablespoons olive oil
- 3 cups finely sliced Chinese cabbage
- 1/2 cup fresh mint, coarsely chopped
- 1/2 cup feta cheese, crumbled
- toasted sesame seeds, for garnish
ASIAN VINAIGRETTE
- 1/3 cup orange juice
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 teaspoons sesame paste
- 1/2 garlic clove, finely minced
- 1 teaspoon gingerroot, finely minced
- 1 tablespoon honey
- 1 dash kosher salt
- 1 medium shallot, coarsely chopped
- 3 tablespoons vegetable oil
- 3 tablespoons dark sesame oil
- Wash eggplants and pat dry with paper towels, set aside.
- In a small mixing bowl combine the Chinese 5-spice powder, onion powder, garlic salt, and black pepper. Set aside.
- Slice the eggplants in half lengthwise, brush with olive oil and rub the mixed spices on both sides.
- Grill over low heat for about 5 minutes on each side, or until tender.
- Arrange cabbage on serving plates and top with grilled eggplant; drizzle with the asian vinaigrette.
- Top with the fresh mint, feta, and sprinkle with toasted sesame seeds.
- Asian Vinaigrette:.
- In a blender or food processor, combine all the ingredients except the vegetable and sesame oils. With the blender/processor running, slowly pour in the vegetalbe oil followed by the sesame oil. Process for 10 to 15 seconds longer. Refrigerate until ready to serve. (If necessary, whisk before serving.).
- COOK'S TIP: Leftover vinaigrette makes for a tasty salad dressing or marinade for fish.
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5 stars