Free Healthy Recipe - Japanese Eggplant

Dairy free, Low carbohydrate, Low fat

Often, less is more which is certainly the case with this delicious and very simple eggplant dish. It's so easy to make, but when combined with the sauce no one would guess that the hardest part was creating sufficient space between the grill pan and the heat to fit the fruit (yes, it's a fruit, not a vegetable). Serve it with grilled bonito if you want to feel particularly 'Japanesey', or as an accompaniment to lamb or lemon soy cutlets (see recipe list). If you do serve this dish with white fish or tofu, add another colour to the plate with some greens to make it more visually appealing. Marinated watercress (see recipe list) would work splendidly, as would bundles of steamed English spinach.

2 tbsp shoyu
1 tbsp dashi, (see recipe list)
1 2.5 cm piece ginger, grated

Grill (broil) the eggplant whole under a hot grill (broiler) until it feels soft under the skin.
Remove and plunge into cold water.
Once cool to the touch, quickly peel off the skin and tear the flesh into strips with your hands.
Combine the shoyu and dashi, stir in the ginger and pour over the eggplant.

Makes 4 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 15 mins
Ready in: 25 mins

Suitable for:
Entree, Side Dish
See also:
Asian Salad
Marinated Watercress
Grilled Eggplant
Snapper Fillets with Apple and Cucumber Salsa
Spicy Eggplant, Mushroom and Hummus Tart
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Nutritional Information - Per Serve
Kj 75 kj
Calories 18 kcal
Fat 0.2 g
Total Carbohydrate 2.4 g
Total Protein 1.2 g
Fibre 1.5 g

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