How would you prepare Japanese eggplant?

Answer 1

Here are a few:

MISO AND CITRUS-GLAZED EGGPLANT
4 Japanese eggplants, sliced in half lengthwise
3 Tbsp. white miso
1 Tbsp. rice syrup or similar sweetner
2 Tbsp. mirin
2 Tbsp. water
1/4 cup orange juice
1/4 cup lime juice
1 Tbsp. chopped ginger
Salt and pepper to taste

Add all ingredients except eggplant to medium saucepan, heat to medium-high and Simmer for 5 to 7 minutes. Transfer the miso mixture to a bowl and let cool.
Preheat a grill and season the eggplant with salt and pepper. Brush the eggplant on both sides with the miso mixture.
Grill for 4 to 5 minutes on each side while basting with the miso mixture.
(4 servings)
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BASIL EGGPLANT
1 long Japanese eggplant, cut into thin 2" x 1" rectangles
1/2 red pepper, cut into thin 2" strips
1 clove garlic, minced
2-3 Tbsp soy sauce (to taste)
25 fresh basil leaves
Heat a little oil in fry pan.
Add garlic and stir fry for 30 secs, then add eggplant, half of soy sauce, and a little water and stir fry for 2 mins.
Add red pepper, rest of soy sauce, and a little water and cook for 1 min.
Add basil leaves and cook, adding water if necessary, for another minute
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JAPANESE EGGPLANT WITH TOFU
1 Tbsp sherry
1 Tbsp dark sesame oil
1 clove garlic, minced
1 Tbsp fresh peeled ginger root, minced
1 Tbsp rice vinegar
2 Tbsp soy sauce
1 tsp cornstarch
1 Tbsp cold water
1 Tbsp light sesame oil or vegetable oil
1 cup onions, chopped
1 (18 ounce) carton firm tofu or extra firm tofu, drained and patted dry with paper towels,diced
5 Japanese eggplants, halved and cut into 1/2 pieces
3 cups cooked brown rice

In small saucepan over medium heat, bring sherry, dark sesame oil, garlic, ginger root, vinegar, and 1 TBS of the soy sauce to a low simmer.
Thoroughly stir cornstarch into water until well blended and add to saucepan.
Simmer sauce until thickened, then turn off heat, cover and set aside.
Heat a large skillet or wok over medium-high heat for 1 minute, then add the light sesame oil (or vegetable oil) and heat the oil for a minute.
Add the chopped onion to the skillet, and saute until tender but not golden.
Add the diced tofu to the skillet and saute up to 10 minutes to remove excess moisture.
Add the eggplant and sprinkle with remaining 1 TBS of soy sauce, and saute until tender but not mushy.
Stir in sauce.
Serve over brown rice.
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EGGPLANT WITH MISO AND WASABI (6 servings)
1 lb Eggplant
4 Tbsp White Miso
2 1/2 tsp. Powdered Wasabi
1 pinch Salt
2 1/2 tsp. Soy Sauce

Cut the Eggplant in half lengthwise, then crossways into 4 pieces, then into 4" cubes. Bring 3/4 pt water to boil in a small saucepan. Add Salt and drop in Eggplant. Boil fot 3-5 minutes. Drain and let cool. Pat the cubes dry. TO ASSEMBLE AND SERVE: Put the Miso, Soy Sauce, and Wasabi into a mixing bowl and stir until well blended. Add the eggplant and toss until well coated. Serve at room temperature.

Answer 2

A local restaraunt makes Eggplants Stacks.

They cut the eggplant into 3 thin pieces, dip into an egg wash ( beaten egg mixed with a little water) and then in a light layer of flour. Saute in butter. Flip, saute the other side. Then put one stack on top of another until there are 3 stacks. Run under the broiler for a minute. Dust with parmesan and serve with warm marinara sauce.

Answer 3

Japanese Eggplant Salad
Hiro Sonne
Terra- St. Helena, CA


Description:
This salad of tender fried eggplant and wax beans in a sake marinade is a traditional Japanese dish that you might find in a bento box or as part of a kaiseki meal. Hiro Sone presents it in a more Western fashion, but the flavors are as haunting as the original version. At Terra, it usually appears in its simplest form, but on occasion, if very fresh squid or Hokki Gai clams are available, they are grilled and tossed into the mix. The sake marinade is Hiro’s version of the Japanese mother sauce. A variation of it is used in almost every Japanese marinade and soup base, and you can use it to marinate almost anything. It will become a staple in your kitchen. Momiji oroshi is grated daikon seasoned with cayenne and paprika; you can adjust its spiciness to taste. It’s important in this recipe because it helps the ponzu adhere to the eggplant, making its flavor more intense. Ponzu is the “oil and vinegar” of Japan. It is eaten on meat, fish, and vegetables.

Serves 4

Sake Marinade
1/4 cup soy sauce
3 tablespoons mirin
2 tablespoons sake
1/4 teaspoon grated peeled fresh ginger
1/4 teaspoon grated garlic

Momiji Oroshi
1 small daikon (about 1 pound), peeled and coarsely chopped
About 1/2 cup water
2 pinches cayenne pepper
1/4 teaspoon paprika

Ponzu
4 tablespoons freshly squeezed lemon juice
1/2 cup rice vinegar
6 tablespoons soy sauce
2 tablespoons mirin
Zest of 1 lemon

8 Japanese eggplants (1-1/2 inches thick, 4 inches long)
Vegetable oil for deep-frying
2 tablespoons sake marinade (above)
5-1/2 ounces yellow wax beans, stemmed and blanched
1/3 cup momiji oroshi (above)
1 tablespoon chopped fresh chives
1/2 cup ponzu (above)
1/2 cup upland cress or daikon sprouts, rinsed well and drained
1/2 teaspoon sesame seeds, toasted

To prepare the sake marinade: In a non-aluminum bowl, whisk together all the ingredients.

To make the momiji oroshi: Combine the daikon and water in a blender and puree until smooth. Transfer to a fine-meshed sieve and let drain without pressing for 10 to 15 minutes. Transfer to a bowl; whisk in the cayenne and paprika. Cover and refrigerate up to 6 hours.

To prepare the ponzu: In a small non-aluminum saucepan, combine all the ingredients and bring to a boil. Let cool and refrigerate. Ponzu will keep in the refrigerator for up to 2 weeks; remove the lemon zest before using.

To prepare the salad: Peel the eggplants lengthwise, leaving strips of skin unpeeled to make a striped pattern. Cut the eggplants lengthwise into 5 wedges, then cut those in half crosswise. In a large bowl, whisk 2 quarts water with 1 tablespoon salt and soak the eggplants in the salted water for 15 minutes to remove the bitterness. Drain the eggplant and carefully pat dry with paper towels to remove all the moisture (you don’t want any water on the eggplant when you deep-fry them).

Heat 2 inches of oil to 300 F in a deep, heavy pot. Add as many eggplant pieces as will fit without overcrowding and deep-fry for about 1 minute, or until they are cooked through but not browned. Using a wire-mesh skimmer or slotted metal spoon, transfer the eggplant to a metal colander in a single layer. Pour hot water over the eggplant for 15 seconds to remove the residual oil, then transfer to a bowl of ice water to cool. Remove and pat dry. Repeat the process for the remaining eggplant.

Place the eggplant in a large bowl, add the sake marinade, and toss gently. Marinate in the refrigerator for 15 minutes. Add the yellow wax beans, momiji oroshi, chives, and ponzu and gently combine.

To serve: Divide the salad among 4 chilled shallow bowls. Top with the upland cress and sprinkle with toasted sesame seeds.

Answer 4

Same way you would any other eggplant... It's a little sweeter and smaller.

Answer 5

cut up into thin (not super thin) slices n stir fry it with other veggies

Answer 6

simple answer: yahoo it.