A simple grilled eggplant recipe that's great for summer fatigue, using Chef Tomoyoshi Wakiya's versatile ginger sauce. The homemade ginger sauce, made with grated ginger, Taisaku sesame oil, and salt, is perfect for various dishes like meat, fish, and vegetables. Enjoy this addictive dish with its fragrant grilled eggplant, shiso leaves, and flavorful ginger sauce.
Ingredients
Main Ingredients (2 servings)
- Ginger (grated) 100g
- Eggplant 3 pcs
- Shiso Leaves (to taste)
Seasonings
- Taisaku Sesame Oil 150g
- Salt 1 tsp
- Taisaku Sesame Oil (for grilling eggplant) (to taste)
- Soy Sauce (a little)
Steps
- Place 150g of Taisaku Sesame Oil in a pot and heat over high heat.
- In a bowl, combine 100g of grated ginger and 1 tsp of salt and mix well.
- When the oil in the pot reaches 180-190°C (356-374°F), turn off the heat and carefully pour a little at a time into the bowl with the ginger using a ladle.
- Mix well while adding the oil. Once fragrant, add the remaining oil. [This is the key!] Pouring hot oil all at once is dangerous, so add it gradually while mixing to emulsify.
- Once the ginger sauce has cooled, transfer it to a sterilized jar and store in the refrigerator.
- Remove the stems from the eggplants and slice them into 7-8mm thick rounds.
- Wash the shiso leaves and tear them by hand.
- Arrange the sliced eggplants in a frying pan. Drizzle a small amount of ginger sauce oil and a little Taisaku Sesame Oil. [This is the key!] Adding ginger sauce oil enhances the flavor of the eggplant.
- Cover with a lid and steam-grill over medium heat for about 3 minutes.
- Flip the eggplant slices and continue to steam-grill until browned.
- Transfer the tender, cooked eggplant to a serving plate.
- Generously drizzle the prepared ginger sauce over the eggplant.
- Optionally, add a little soy sauce and scatter plenty of torn shiso leaves to finish. Ready to serve!
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