Smoked Eggplant For Ramen Recipe

Name: Smoked Eggplant For Ramen Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant or 2 smaller Japanese or Italian eggplants; Kosher salt and freshly ground black pepper; 1 (2-inch) piece; (dried sea kelp, see note); 1/4 cup; (shaved smoked bonito, see note); 2 teaspoons soy sauce, plus more to taste; 1 tablespoon mirin; 1 tablespoon toasted sesame seeds; or high quality store-bought ramen (such as; or; )

Servings: persons

1 large eggplant or 2 smaller Japanese or Italian eggplants
Kosher salt and freshly ground black pepper
1 (2-inch) piece
(dried sea kelp, see note)
1/4 cup
(shaved smoked bonito, see note)
2 teaspoons soy sauce, plus more to taste
1 tablespoon mirin
1 tablespoon toasted sesame seeds
or high quality store-bought ramen (such as
or
)

1
Preheat a gas or coal grill to medium heat and place eggplants directly over heat source. Cook, turning occasionally with tongs, until completely tender and well charred on all sides, 30 to 40 minutes. Wrap with foil and let rest 15 minutes. Continue to Step 3.
2
Adjust rack to 6 inches below broiler element and preheat broiler to high. Place eggplant on a foil-lined rimmed baking sheet. Broil, turning occasionally, until charred on all sides and completely tender, about 1 hour. Eggplants should be very, very tender when cooked. Test near the stem and bottom ends. If a toothpick or skewer meets any resistance, continue cooking. Remove from oven and gather up foil, crimping it around the eggplants to form a sealed package. Let the eggplants rest for 15 minutes. Continue to Step 3.
3
Use a sharp paring knife to slit eggplant open lengthwise. Carefully scoop out soft flesh with a large spoon and transfer to a strainer set in a large bowl. Once all eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard.
4
Transfer eggplant to a salad spinner, distributing it evenly around the perimeter. Spin gently until all excess moisture is extracted. Transfer drippings to a small pot.
5
Add enough water to eggplant drippings to add up to 1 cup of liquid total. Add kombu and bring to a simmer over medium-high heat. Add bonito flakes, return to a simmer, then remove from heat. Let stand 5 minutes. Carefully strain liquid back into a small pot and discard solids.
6
Add soy sauce and mirin to strained liquid. Simmer over medium heat until reduced to 2 tablespoons, about 10 minutes.
7
Meanwhile, transfer eggplant to cutting board and finely mince with a sharp chef's knife. Transfer to a bowl. Add reduced cooking liquid and sesame seeds. Stir to combine. Adjust seasoning with extra soy sauce or mirin, if desired. Serve on top of ramen. Eggplant mixture can be stored in a sealed container in the refrigerator for up to 5 days.

kcal

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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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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 large eggplant or 2 smaller Japanese or Italian eggplants, Kosher salt and freshly ground black pepper, 1 (2-inch) piece, (dried sea kelp, see note), and more.

Yes, Smoked Eggplant For Ramen Recipe falls under the Pasta & Noodles 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!