Sunday, February 19, 2017

Sesame Ginger Japanese Eggplant Skewers


I just love it when you wing a recipe and it turns out perfectly on the first first try.  This recipe was exactly that.  Yesterday my husband and I purchased a new fridge, so as a result I ended up cleaning out our old fridge and getting rid some expired/freezer burnt food. The result was a gorgeously clean new fridge - with very little groceries inside.  It inspired me to go grocery shopping, and while at the store I picked up a couple of veggies I hadn't tried before -  Japanese Eggplants being one of them. 

As soon as I got home, I got busy thinking of different ways that I could cook them.  I started throwing ingredients together, and before I knew it, these skewers were born. 

We took them over to a friends house later that evening since we were getting together for appetizers.  Without knowing what they were, one of my friends tried them and thought they tasted like mushrooms. They have a similar taste without quite having the same texture.  As someone who loves the flavour of mushrooms, but can't handle their rubberiness - I'd consider Japanese Eggplants a win. 

 - 2 Japanese Eggplants
- 2 tsp olive oil
For Marinade: 
- 1/4 cup tamari (or soya sauce)
- 1/3 cup rice wine vinegar
- sesame oil 
- 1-2 tbsp brown sugar
- 1 tsp fresh (or ground) ginger 
- 1 tsp fresh (or ground) garlic
- pepper, to taste
- 2 tbsp sesame seeds
- 2-3 green onions
Chop eggplant into bite size pieces (I chopped 1" coins and then cut them into 4).  
Combine the ingredients for the marinade, then toss with the eggplant, allowing it to rest for 5-10 minutes. 
Pre-heat a large frying pan over medium heat, and lightly drizzle with olive oil to prevent sticking. 
Fry eggplant for 8-10 minutes, or until fully cooked throughout (you still want it to be slightly firm, and not mushy). 
Skewer 3-5 pieces of eggplant onto a long toothpick or a short bamboo skewer. 
Top with sesame seeds and chopped green onions. 
Serve warm. 


1 comment:

  1. These were delicious, thank you for the recipe! I marinated them for 20 minutes, and then skewered and BBQ'd - amazing!


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