Grilled Miso-Glazed Japanese Eggplant with Fresh Herb Salad
Savor the exquisite flavors of grilled Japanese eggplant, artfully combined with a vibrant salad of shredded Chinese cabbage, fresh mint, and crumbled feta cheese. This dish is not only high in fiber and low in calories, making it a nutritious addition to any meal, but also delivers an explosion of umami from the miso-infused vinaigrette. Perfect as a side or a standout vegetarian main, the flavors deepen with a marination process that brings out the best in the eggplant. A sprinkle of toasted sesame seeds adds the final touch of crunch and flavor, making this dish a delightful and healthy feast for the senses.
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
Japanese eggplants
4 (washed and sliced in half lengthwise)
Chinese five spice powder
1 teaspoon (as is)
Onion powder
1/2 teaspoon (as is)
Garlic salt
1 teaspoon (as is)
Fresh ground black pepper
1/4 teaspoon (as is)
Olive oil
2 tablespoons (for brushing)
Chinese cabbage
3 cups (finely sliced)
Fresh mint
1/2 cup (coarsely chopped)
Feta cheese
1/2 cup (crumbled)
Toasted sesame seeds
to taste (for garnish)
Orange juice
1/3 cup (as is)
Rice vinegar
3 tablespoons (as is)
Soy sauce
2 tablespoons (as is)
Sesame paste
2 teaspoons (as is)
Garlic clove
1/2 (finely minced)
Gingerroot
1 teaspoon (finely minced)
Honey
1 tablespoon (as is)
Kosher salt
1 dash (as is)
Shallot
1 medium (coarsely chopped)
Vegetable oil
3 tablespoons (for vinaigrette)
Dark sesame oil
3 tablespoons (for vinaigrette)
Instructions
1
Begin by washing the Japanese eggplants thoroughly and patting them dry with paper towels. Set aside.
2
In a small mixing bowl, combine the Chinese five-spice powder, onion powder, garlic salt, and freshly ground black pepper to create a spice mix. Set it aside for later use.
3
Slice the eggplants in half lengthwise. Generously brush both sides with olive oil, then evenly rub the spice mix onto the cut surfaces of the eggplant.
4
Preheat your grill to a low heat. Grill the eggplant halves for approximately 5 minutes on each side, or until they are tender and develop a nice char.
5
While the eggplants are grilling, prepare the Asian vinaigrette. In a blender or food processor, add the orange juice, rice vinegar, soy sauce, sesame paste, minced garlic, minced ginger, honey, kosher salt, and the chopped shallot. Blend until smooth.
6
With the blender running, slowly drizzle in the vegetable oil followed by the dark sesame oil, processing for an additional 10 to 15 seconds to fully combine. Chill the vinaigrette in the refrigerator until ready to serve, whisking if needed before serving.
7
To serve, arrange a bed of finely sliced Chinese cabbage on individual plates. Lay the grilled eggplant on top and generously drizzle with the Asian vinaigrette.
8
Finally, finish the dish by topping with fresh mint leaves, crumbled feta cheese, and a sprinkle of toasted sesame seeds.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary dish in this recipe?
The primary dish is Grilled Miso-Glazed Japanese Eggplant with Fresh Herb Salad.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian dish featuring grilled eggplant and a fresh herb salad with feta cheese.
How many Japanese eggplants are required?
You will need 4 Japanese eggplants, washed and sliced in half lengthwise.
What spices are used to season the eggplant?
The seasoning mix includes Chinese five-spice powder, onion powder, garlic salt, and freshly ground black pepper.
How long should I grill the eggplant?
Grill the eggplant halves for approximately 5 minutes on each side over low heat until tender.
What type of cabbage is used for the salad base?
The recipe calls for 3 cups of finely sliced Chinese cabbage.
What kind of cheese is added to the salad?
The salad is topped with 1/2 cup of crumbled feta cheese.
What provides the citrus flavor in the vinaigrette?
The vinaigrette uses 1/3 cup of orange juice for a citrus element.
Does the dressing contain ginger and garlic?
Yes, the vinaigrette includes 1/2 a minced garlic clove and 1 teaspoon of finely minced gingerroot.
What type of vinegar is used in the Asian vinaigrette?
The recipe specifies 3 tablespoons of rice vinegar.
How is the olive oil used in this recipe?
Two tablespoons of olive oil are used for brushing both sides of the eggplant before grilling.
What is the best way to incorporate the oils into the vinaigrette?
Slowly drizzle the vegetable oil and dark sesame oil into the blender while it is running to ensure they emulsify.
What type of sesame oil is used?
The recipe uses 3 tablespoons of dark sesame oil for the vinaigrette.
Is there a sweetener in the dressing?
Yes, 1 tablespoon of honey is used to sweeten the Asian vinaigrette.
What garnish is used for the final presentation?
The dish is finished with fresh mint leaves, crumbled feta, and toasted sesame seeds.
Can this be served as a main course?
Yes, it can be served as either a flavorful side dish or a standout vegetarian main.
How should the shallot be prepared for the dressing?
One medium shallot should be coarsely chopped before being added to the blender.
What is the purpose of the sesame paste?
Two teaspoons of sesame paste are added to the vinaigrette to enhance the savory, nutty flavor profile.
Should the vinaigrette be served immediately?
The instructions suggest chilling the vinaigrette in the refrigerator until you are ready to serve.
How much fresh mint is needed?
The recipe calls for 1/2 cup of coarsely chopped fresh mint.
Is the eggplant grilled on high heat?
No, the eggplant should be grilled on low heat to ensure it becomes tender without burning.
How do you prepare the spice mix?
Combine the five-spice powder, onion powder, garlic salt, and black pepper in a small bowl before rubbing it onto the eggplant.
Does this recipe contain soy?
Yes, it contains 2 tablespoons of soy sauce in the vinaigrette.
What type of salt is recommended for the vinaigrette?
A dash of kosher salt is used in the dressing.
What is the texture of the eggplant after grilling?
The eggplant should be tender and have a slight char on the surface.
How is the dish assembled for serving?
Place the grilled eggplant on a bed of sliced cabbage, drizzle with vinaigrette, and top with mint, feta, and sesame seeds.
Is Japanese eggplant different from regular eggplant?
Japanese eggplants are typically thinner and have a more delicate skin and sweeter flesh than globe eggplants.
What dietary benefits does this dish offer?
It is high in fiber, low in calories, and provides a rich umami flavor from the miso and sesame ingredients.
How much Chinese five-spice powder is used?
The recipe uses 1 teaspoon of Chinese five-spice powder.
Can I use a food processor instead of a blender?
Yes, the instructions state that either a blender or a food processor can be used to make the vinaigrette.