Whole Grilled Japanese Eggplant with Lemon and Soy Sauce

Name: Whole Grilled Japanese Eggplant with Lemon and Soy Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Japanese, Asian
Ingredients: 454 grams Japanese eggplants (about; 59 milliliters katsuobushi, dried, shaved bonito flakes (a type of tuna), optional; 4 teaspoons lemon juice; 2 teaspoons olive oil; 2 Tbsps soy sauce

Need a gluten free, dairy free, fodmap friendly, and pescatarian side dish? Whole Grilled Japanese Eggplant with Lemon and Soy Sauce could be a tremendous recipe to try. One serving contains 102 calories, 12g of protein, and 2g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of japanese eggplants, soy sauce, lemon juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Whisk together the soy sauce, lemon juice, and olive oil in a bowl to make the dressing; set aside. Score the stem end of each eggplant, making a circular cut in the skin (this will make the eggplant easier to peel). Poke a few holes into the eggplants with a skewer or fork to allow steam to escape as they grill.

Ingredients you will need

Lemon Juice

Eggplant

Olive Oil

Soy Sauce

Equipment you will use

Skewers

Grill

Whisk

Bowl

Preheat a grill to medium. Grill for about 8 minutes, turning the eggplants a quarter turn every 2 minutes. Try to grill the eggplant all around. Test the eggplants for doneness by pressing against their sides with a pair of tongs. If the eggplants give easily, they're ready.

Ingredients you will need

Eggplant

Equipment you will use

Grill

Tongs

Transfer the eggplants to a plate.

Ingredients you will need

Eggplant

As soon as the eggplants are cool enough to handle, carefully peel off the skin (the skin comes off more easily if the eggplant is warm; don't let it cool completely). Once you've removed the skin, remove the stems, and slice each eggplant into 4 pieces, cutting on an angle.

Ingredients you will need

Eggplant

Transfer the eggplant slices to a platter.

Ingredients you will need

Eggplant

Drizzle with dressing, sprinkle with the bonito, and serve.

Reprinted with permission from The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables by Tadashi Ono & Harris Salat. Copyright © 2011 by Tadashi Ono and Harris Salat; food photographs copyright © 2011 by Todd Coleman. Published by Ten Speed Press, a division of Random House, Inc.

Ingredients you will need

Vegetable