Charred Eggplant With Umami Sauce Recipe

Name: Charred Eggplant With Umami Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE EGGPLANT:; 3 Japanese Eggplants; Salt As Needed; Olive Oil, As Needed; FOR THE QUINOA:; 2 Tablespoons Olive Oil; 1 cup Cooked Quinoa; 2 cloves Garlic, Smashed, Or As Desired To Taste; FOR THE UMAMI SAUCE:; 1/2 cups Nutritional Yeast; 1-1/2 Tablespoon Soy Sauce; 2 Tablespoons Apple Cider Vinegar; 2 Tablespoons Water; 4 cloves Garlic, Pressed; 1/2 teaspoons Smoked Paprika; 2 Tablespoons Olive Oil; 2 Tablespoons White Truffle Oil; Fresh Parsley And Toasted Sesame Seeds, For Garnish

Servings: persons

FOR THE EGGPLANT:
3 Japanese Eggplants
Salt As Needed
Olive Oil, As Needed
FOR THE QUINOA:
2 Tablespoons Olive Oil
1 cup Cooked Quinoa
2 cloves Garlic, Smashed, Or As Desired To Taste
FOR THE UMAMI SAUCE:
1/2 cups Nutritional Yeast
1-1/2 Tablespoon Soy Sauce
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Water
4 cloves Garlic, Pressed
1/2 teaspoons Smoked Paprika
2 Tablespoons Olive Oil
2 Tablespoons White Truffle Oil
Fresh Parsley And Toasted Sesame Seeds, For Garnish

1
Cut eggplant in 1/2-inch (1.5 cm) thick slices. Sprinkle with salt, and leave in a colander to release its bitter juices, about 30 minutes. Rinse and dry eggplant. Brush liberally with olive oil and sprinkle salt to taste.
2
Heat a grill on high. Grill eggplant pieces for 2-3 minutes each side, or until nicely charred and soft.
3
In a pan, heat olive oil and add cooked quinoa. Reduce heat to medium-low, and cook without stirring too much, until quinoa gets toasted and nicely colored. Add 1 to 2 smashed garlic cloves and cook for 1-2 more minutes. If needed, add more oil.
4
To make the umami sauce, mix nutritional yeast, soy sauce, vinegar, water, garlic, and smoked paprika. Slowly drizzle both the olive and truffle oils, while whisking, until fully incorporated and emulsified. Reserve 1/2 of the dressing for another use.
5
Spread some of the toasted quinoa on the bottom of your plate. Arrange half of the eggplant pieces on top, and drizzle with 1/4 of the dressing. Top with the rest of the quinoa and eggplant, drizzle some more of the dressing, and sprinkle fresh parsley, and toasted sesame seeds on top.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE EGGPLANT:, 3 Japanese Eggplants, Salt As Needed, Olive Oil, As Needed, and more.

Yes, Charred Eggplant With Umami Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Charred Eggplant With Umami Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions