Grilled Japanese Eggplants Recipe

Name: Grilled Japanese Eggplants
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each garlic cloves; 2 tablespoons olive oil; 1 tablespoon basil chopped; 16 each japanese eggplants; 1 each sweet red bell peppers; 1/4 cup herbs chopped; 8 slices goat (chevre) cheese; 1/2 cup walnuts; 1 tablespoon butter; 1 tablespoon brown sugar packed

Servings: persons

1 each garlic cloves
2 tablespoons olive oil
1 tablespoon basil chopped
16 each japanese eggplants
1 each sweet red bell peppers
1/4 cup herbs chopped
8 slices goat (chevre) cheese
1/2 cup walnuts
1 tablespoon butter
1 tablespoon brown sugar packed

1
Combine garlic, olive oil, basil and salt and white pepper to taste in shallow pan.
2
Place eggplants, split side down, in marinade and turn several times to coat well.
3
Let marinate 20 minutes.
4
Grill eggplants, split side down, over medium coals.
5
Set aside when done.
6
Roast peppers on grill until charred.
7
Place in plastic bag until cool enough to peel.
8
Under cold running water, peel off charred portions of skin.
9
Cut peppers into eighths, discarding seeds.
10
Set aside.
11
Press herbs onto goat cheese medallions.
12
Heat at 350F (180C).
13
3 minutes until warmed.
14
Saute walnuts in butter.
15
Toss with brown sugar, cayenne and dash of salt.
16
Set aside.
17
Arrange 4 eggplant halves on each of 8 plates and place 2 strips each of red and green peppers between eggplant halves.
18
Set 2 cheese medallions beside peppers.
19
Sprinkle sauteed walnuts over top.
20
To make dressing, combine vinegar, oil and salt and pepper to taste.
21
Drizzle dressing over salad.

588

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 10 ingredients. The key ingredients include: 1 each garlic cloves, 2 tablespoons olive oil, 1 tablespoon basil chopped, 16 each japanese eggplants, and more.

Yes, Grilled Japanese Eggplants 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.

Grilled Japanese Eggplants

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