Grilled Japanese Eggplant with Orange, Black Bean, and Ginger Glaze

Japan eggplant close up.jpg

At this time of year, Japanese and Chinese eggplants are found in many markets. Both have a narrow-elongated shape. The Japanese eggplant is a dark purple color, while the Chinese eggplant is pale purple or lavender. However, the flavor of a Chinese eggplant is somewhat bitter and best used in other recipes. The glaze is quick and easy to make and lasts for up to a month in a small jar. So double or triple this batch to keep it handy for the season. It also is excellent used as a stir-fry sauce.

4 servings

INGREDIENTS:

1 orange, zest, and juice

1 teaspoon ginger, peeled, grated

1 tablespoon orange muscat vinegar

1 tablespoon soy sauce or tamari

1 tablespoon sesame oil

1 tablespoon black bean garlic sauce

4 Japanese eggplant, sliced in half lengthwise

1 tablespoon or more avocado oil

1 scallion, minced

 

DIRECTIONS:

In a small saucepan, bring the orange zest, juice, and ginger to a boil, reduce until syrupy. Next, add the orange vinegar, soy sauce, sesame oil, and black bean sauce. Bring to a boil and reduce until syrupy. Reserve warm.

Heat a grill or grill pan over medium heat. Brush the eggplant with avocado oil—season with salt. Grill the cut side down until grill marks are visible, about five minutes. Flip over to skin side down. Brush cut side with glaze. Grill until soft. Remove from grill, drizzle with more glaze, and top with minced scallions. Serve warm.

Grilled Japanese Eggplant with Orange, Black Bean, and Ginger Glaze

Grilled Japanese Eggplant with Orange, Black Bean, and Ginger Glaze
Yield: 4 servings
Author:
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
At this time of year, Japanese and Chinese eggplants are found in many markets. Both have a narrow-elongated shape. The Japanese eggplant is a dark purple color, while the Chinese eggplant is pale purple or lavender. However, the flavor of a Chinese eggplant is somewhat bitter and best used in other recipes. The glaze is quick and easy to make and lasts for up to a month in a small jar. So double or triple this batch to keep it handy for the season. It also is excellent used as a stir-fry sauce.

Ingredients

  • 1 orange, zest, and juice
  • 1 teaspoon ginger, peeled, grated
  • 1 tablespoon orange muscat vinegar
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon black bean garlic sauce
  • 4 Japanese eggplant, sliced in half lengthwise
  • 1 tablespoon or more avocado oil
  • 1 scallion, minced

Instructions

  1. In a small saucepan, bring the orange zest, juice, and ginger to a boil, reduce until syrupy. Next, add the orange vinegar, soy sauce, sesame oil, and black bean sauce. Bring to a boil and reduce until syrupy. Reserve warm.
  2. Heat a grill or grill pan over medium heat. Brush the eggplant with avocado oil—season with salt. Grill the cut side down until grill marks are visible, about five minutes. Flip over to skin side down. Brush cut side with glaze. Grill until soft. Remove from grill, drizzle with more glaze, and top with minced scallions. Serve warm.

Nutrition Facts

Calories

190.16

Fat (grams)

7.67

Sat. Fat (grams)

1.01

Carbs (grams)

30.19

Fiber (grams)

6.40

Net carbs

23.80

Sugar (grams)

15.03

Protein (grams)

3.26

Sodium (milligrams)

579.20

Cholesterol (grams)

0.01

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

eggplant, orange blackbean glaze
side dish
Asian
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