This is one of my go-to recipes when I’m in the mood for something healthy and flavorful. The eggplant is grilled to perfection and the tahini sauce is creamy and delicious. It’s a simple dish that always hits the spot.
Grilled Japanese Eggplant With Tahini Sauce Recipe
3 to 4 servings
- 4 Japanese eggplants (about 1 1/4 pounds total)
- 1 teaspoon kosher salt
- 3 tablespoons extra virgin olive oil
- 1/4 cup roasted sesame tahini
- 1/4 cup water
- 1 teaspoon minced garlic
- 2 tablespoons lemon juice
- 1 tablespoon chopped parsley
- 1/2 teaspoon sugar
- 1/2 teaspoon kosher salt
- Thai basil, for garnish
- Preheat your grill to medium high heat.
- Cut the eggplants in half lengthwise and sprinkle with salt.
- Drizzle with olive oil and place on the grill, cut side down. Grill for 5-7 minutes until nicely charred.
- Meanwhile, whisk together the tahini, water, garlic, lemon juice, parsley, sugar and salt in a bowl.
- Once the eggplant is cooked through, remove from the grill and drizzle with the tahini sauce. Serve garnished with Thai basil leaves if desired
- Serving size: 1 eggplant half with sauce
- Calories: 120
- Total fat: 10 g
- Saturated fat: 1.5 g
- Trans fat: 0 g
- Cholesterol: 0 mg
- Sodium: 190 mg
- Total carbohydrate: 7 g
- Dietary fiber: 2 g
- Sugars: 3 g
- Protein: 2 g
Do japanese eggplants need to be peeled?
Japanese eggplants are a delicious and healthy addition to any meal. While some people believe that they need to be peeled, this is not the case. Japanese eggplants can be enjoyed with their skin intact.
There are many benefits to leaving the skin on Japanese eggplants. For one, it helps the eggplant retain its nutrients. Additionally, the skin of Japanese eggplants is thinner than that of other types of eggplant, making it more tender and easier to eat.
If you’re concerned about the bitterness that some people associate with unpeeled eggplant, don’t be! Japanese eggplants are not as bitter as other types of Eggplant varietals. In fact, many people find them to be quite sweet and flavorful.
How do you keep grilled eggplant from getting soggy?
- Salting and pat-drying the eggplant before cooking can help to keep it from getting soggy.
- Flipping the eggplant throughout the roasting process is important to prevent steaming.
- Storing the eggplant in the fridge can help keep it fresh and perky.
Does japanese eggplant need to be salted?
No, Japanese eggplant does not need to be salted. While many people believe that salting eggplant helps to reduce bitterness and improve flavor, this is actually not the case with Japanese eggplant. In fact, salting eggplant can actually make it more tough and difficult to eat. Therefore, it’s best to avoid salting your Japanese eggplant before grilling or cooking it in any way.