Charred and Marinated Asian Eggplants

Name: Charred and Marinated Asian Eggplants
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 8 small eggplants; 0.5 cup soy sauce; 0.5 cups of dashi stock; 0.25 cup sugar, brown; 2 cloves of garlic, peeled and chopped; 1 red chili, optional, chopped; 1 scallion, chopped

5 steps

Prep:10minCook:10min

The aromatic liquid used for braising the quail eggs in the original recipe is perfect for marinating charred Asian eggplants. After charring on a searing hot grill, eggplants become caramelized under the skin, sweeter, smokier, and silky moist. They are excellent with just salt and pepper. But if you let them marinate with the mixture below, they turn into a fantastic condiment, appetizer, or side dish!

Updated at: Thu, 17 Aug 2023 10:01:47 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories141.8 kcal (7%)

Total Fat0.8 g (1%)

Carbs32.1 g (12%)

Sugars21.3 g (24%)

Protein6.3 g (13%)

Sodium1198.3 mg (60%)

Fiber12.3 g (44%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

8eggplants

small

½ cupsoy sauce

½ cupsdashi stock

¼ cupsugar

2 clovesgarlic

Instructions

Step 1

Preheat the grill. Char eggplants until their skin is black and they are soft.

Step 2

Remove from the grill and let them cool. Peel the skin and cut the flesh into 1-2" long cylinders.

Step 3

In a saucepan, combine all ingredients for the marinade, bring to a simmer, and let cool to room temperature.

Step 4

Place eggplant slices into a non-reactive container, add the marinate, gently move the eggplant pieces to ensure they are submerged into the marinade, cover, and refrigerate for 12 hours to 3 days.

Step 5

Enjoy as an appetizer or side dish with rice, grilled meat, or poultry.

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