Grilled Japanese Eggplant With An Asian Vinaigrette Recipe

Name: Grilled Japanese Eggplant With An Asian Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 of 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

Servings: persons

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 of 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

1
Wash eggplants and pat dry with paper towels, set aside.
2
In a small mixing bowl combine the Chinese 5-spice powder, onion powder, garlic salt, and black pepper. Set aside.
3
Slice the eggplants in half lengthwise, brush with olive oil and rub the mixed spices on both sides.
4
Grill over low heat for about 5 minutes on each side, or until tender.
5
Arrange cabbage on serving plates and top with grilled eggplant; drizzle with the asian vinaigrette.
6
Top with the fresh mint, feta, and sprinkle with toasted sesame seeds.
7
Asian Vinaigrette:.
8
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.).
9
COOK'S TIP: Leftover vinaigrette makes for a tasty salad dressing or marinade for fish.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 23 ingredients. The key ingredients include: EGGPLANT, 4 japenese eggplants, 1 teaspoon Chinese five spice powder, 1/2 teaspoon onion powder, and more.

Yes, Grilled Japanese Eggplant With An Asian Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Japanese Eggplant With An Asian Vinaigrette

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