Spiced Ground Beef And Grilled Japanese Eggplants With Maple Syrup Sauce Recipes

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GRILLED MISO GLAZED JAPANESE EGGPLANT



Grilled Miso Glazed Japanese Eggplant image

Miso and eggplant is a gorgeous combination of flavours. If you've never tried it before, you're in for a treat. The traditional Japanese way of making this is not grilled, it is served with the eggplant sautéed and draped with a miso sauce which is simply a thinner version of the miso glaze (see notes for directions). By grilling this, you get an incredible caramelisation which I find irresistible, while the inside is melt-in-your-mouth. This dish can be cooked on the barbecue or on stove top, though I really encourage you to try it on the grill if you can because the smokey flavours really make this something special.

Provided by Nagi | RecipeTin Eats

Categories     Barbecue     BBQ     Grilling

Time 15m

Number Of Ingredients 8

6 Japanese eggplants (, halved lengthwise)
3 tbsp canola oil ((or vegetable oil))
1/4 cup white miso (("Shire Miso))
2 tbsp Mirin
1 tbsp Sake ((Japanese cooking wine))
1 tbsp sugar
1 shallot/scallion finely sliced
1 tsp sesame seeds ((preferably toasted))

Steps:

  • Preheat grill to medium (grill side, not hot plate) or a heavy based pan over medium heat. It's important only to use medium heat because otherwise the eggplant will burn before it cooks through.
  • Combine the Miso Glaze ingredients and whisk to combine and remove lumps.
  • Brush the cut side of each eggplant with the oil. Do it 2 to 3 times to use up all the oil.
  • Place the cut side down on the grill and cook for 4 minutes until it turns a light golden brown.
  • Turn over, and cook for 3 to 4 minutes. While it is cooking, use a spoon to spread a generous amount of Miso Glaze on the cut side of each eggplant.
  • Squeeze the side of the eggplant with your tongs (or fingers if you can handle the heat!) to check for doneness - it should be squishy and soft.
  • Turn over and grill just for 30 seconds to 1 minute, just to caramelise the glaze.
  • Remove from grill, garnish with shallots and sesame seeds and serve immediately.

BULGOGI EGGPLANT



Bulgogi Eggplant image

Few things gain as much bulmat ("fire taste" in Korean) as eggplant. When thinly sliced like bulgogi, the classic Korean dish of grilled marinated meat, eggplants need only a brief flick of the fire - a minute or two per side - to cook through and char at the edges. (A very hot skillet on the stovetop works in a pinch.) Bulgogi means "fire meat," so this vegetarian adaptation is inspired by the flavors of the beloved Korean barbecue staple - soy sauce, garlic and sugar - and would taste wonderful alongside a handsome plate of char-grilled beef bulgogi.

Provided by Eric Kim

Categories     side dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 pound Asian eggplant, especially Korean (2 to 3 large), cut in half crosswise, then lengthwise into 1/4-inch-thick slices
1/2 teaspoon kosher salt (Diamond Crystal)
Neutral oil, such as vegetable or canola, for grilling
1 tablespoon soy sauce
1 tablespoon maple syrup
1 tablespoon granulated sugar
1/4 teaspoon garlic powder
Freshly ground black pepper
1 scallion, thinly sliced on the bias, for garnish

Steps:

  • Place the eggplant in a colander set inside the sink. Sprinkle with the salt, toss to combine and let sit for 30 minutes to drain its excess moisture.
  • While the eggplant drains, prepare a charcoal grill for direct high-heat cooking, or heat a gas grill to high. In a medium bowl, whisk together the soy sauce, maple syrup, sugar and garlic powder until the sugar is dissolved.
  • Carefully grease the grill grate: Use tongs to grip a wadded paper towel dipped in oil and then rub the grates with the oiled towel. In the colander, toss the drained eggplant with 1 tablespoon oil. Place the eggplant on the hot, greased grate. Grill until charred at the edges, 1 to 2 minutes per side. If using a gas grill, close the lid between flips. (See Tip for stovetop method.)
  • Add the grilled eggplant to the bowl with the sauce and gently toss, making sure each slice is thinly coated. Arrange the slices with the sauce on a large platter. Crack over some black pepper and garnish with the scallion.

GRILLED JAPANESE EGGPLANT



Grilled Japanese Eggplant image

Provided by Bobby Flay

Categories     side-dish

Yield 4 servings (2 pieces per serving)

Number Of Ingredients 7

4 Japanese eggplant, halved lengthwise
1/4 cup soy sauce
1/4 cup dry sherry
2 tablespoons toasted sesame oil
3 cloves garlic finely minced
Salt and freshly ground pepper
2 tablespoons sesame seeds, toasted lightly

Steps:

  • Place eggplant in a large shallow baking dish. Mix together the soy sauce, sherry, sesame oil, and garlic in a small bowl. Pour the marinade over the eggplant and let marinate at room temperature for 1 hour. Preheat grill. Season the eggplant with salt and pepper to taste and grill on each side for 3 minutes, basting occasionally with the remaining marinade. Serve topped with the toasted sesame seeds.

SPICY GRILLED EGGPLANT



Spicy Grilled Eggplant image

This side goes well with any meat you might also be grilling. Thanks to the Cajun seasoning, the zesty eggplant gets more attention than an ordinary veggie. —Greg Fontenot, The Woodlands, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 4

2 small eggplants, cut into 1/2-inch slices
1/4 cup olive oil
2 tablespoons lime juice
3 teaspoons Cajun seasoning

Steps:

  • Brush eggplant slices with oil. Drizzle with lime juice; sprinkle with Cajun seasoning. Let stand 5 minutes. , Grill eggplant, covered, over medium heat or broil 4 in. from heat until tender, 4-5 minutes per side.

Nutrition Facts : Calories 88 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges

MISO-GLAZED EGGPLANT



Miso-Glazed Eggplant image

Miso-glazed eggplant (Nasu dengaku) is on many Japanese menus, and it's a dish I always order. It's incredibly easy to make at home. I roast the eggplant first, then brush it with the glaze and run it under the broiler. The trick is getting the timing right so the glaze caramelizes but doesn't burn. That's a guessing game in my old Wedgewood oven, because the broiler door has no window.

Provided by Martha Rose Shulman

Categories     easy, appetizer, side dish

Time 45m

Yield Serves 4 as an appetizer or side dish

Number Of Ingredients 7

2 long Japanese eggplants or 4 small Italian eggplants (about 3/4 pound)
Salt to taste
1 teaspoon sesame oil, plus additional for the baking sheet
1 tablespoon mirin
1 tablespoon sake
2 tablespoons white or yellow miso
1 tablespoon sugar

Steps:

  • Cut the eggplants in half lengthwise and cut off the stem and calyx. Using the tip of a paring knife, cut an incision down the middle of each half, making sure not to cut through the skin, but cutting down to it. Salt the eggplant lightly and let sit for 10 minutes. Meanwhile preheat the oven to 425 degrees. Line a baking sheet with foil or parchment and brush with sesame oil.
  • Blot the eggplants with paper towels and place, cut side down, on the baking sheets. Roast for 15 to 20 minutes, until the skin is beginning to shrivel and the flesh is soft. Remove from the oven, carefully turn the eggplants over, and preheat the broiler.
  • To make the glaze, combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium-low heat without letting the mixture boil, until the sugar has dissolved. Remove from the heat and whisk in the sesame oil.
  • Brush the eggplants with the miso glaze, using up all of the glaze. Place under the broiler, about 2 inches from the heat, and broil for about 1 minute, until the glaze begins to bubble and looks shiny. Remove from the heat. Allow to cool if desired or serve hot. To serve, cut the eggplant halves on the diagonal into 1- to 1-1/2-inch slices.

Nutrition Facts : @context http, Calories 117, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 2 grams, Fiber 9 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 684 milligrams, Sugar 13 grams

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