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The Norm's Grilled Japanese Eggplant | Great Performances

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MAY
26
2016
The Norm’s Grilled Japanese Eggplant
Recipes and Food
by The Norm's Chef Saul Bolton

Ingredients:

3             Japanese eggplant, sliced lengthwise and scored in a crosshatch pattern

3  Tbsp   Sesame seeds, toasted

10            Mint leaves, torn into mid-size pieces

For Green Tahini Sauce:

1                 Lemon, zest and juice

1/2  cup      Tahini

2    cloves   Garlic

1/2  cup       Mint leaves

1/2  cup       Parsley leaves

1/2  cup       Olive oil

1     Tbsp     Salt, plus more to taste

For the Pickled Red Chili Pepper, optional (prep a week ahead):

1      cup       Red wine vinegar

1       cup      Water

1        Tbsp    Salt

2        Tbsp    Sugar

1         tsp      Black peppercorns

1        Tbsp    Fennel seeds

1        Tbsp    Coriander seeds

2        Sprigs  Marjoram, fresh

6                    Red italian peppers, sliced into thin rings

Method:

If including the Pickled Red Chili Pepper, place sliced peppers in a 2-quart heatproof container. Combine the first eight ingredients (red wine vinegar to Marjoram) in a pot filled with water and bring to a boil.

Once boiling, pour over the sliced peppers. Let cool, cover, and refrigerate for one week before using.

Place pan on stove and turn flame to high. Brush the cut side of the eggplants with olive oil and season liberally with salt.

In a blender combine the garlic, lemon juice, 1 Tbsp salt , 1/4 olive oil and purée. Add the 1/2 cup mint leaves and 1/2 cup parsley leaves and blend well. Pour the purée into a medium-size bowl and mix with tahini. Taste for seasoning; if needed, add more salt or lemon juice.

Grill the eggplant flesh side down for two minutes, then turn and cook on the skin side for 1 minute. Set aside until cool enough to handle, and then cut the grilled eggplant on the bias into 2-inch pieces.

Squeeze a bit of lemon juice over each piece and season lightly with salt and sprinkle with the sesame seeds and mint. Arrange in the serving dish, and sprinkle with the lemon zest. Serve and enjoy! 


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