Grilled Japanese Eggplants
Submitted by celtoid
Grilled Japanese eggplants: smoky grilled baby eggplants served with roasted red peppers, warm herbed goat cheese medallions, and candied spiced walnuts. A stunning composed salad that looks restaurant-plated.
YIELD
8 servingsPREP
20 minCOOK
25 minREADY
45 minGrilled Japanese Eggplants with Goat Cheese
This grilled Japanese eggplants dish is a composed salad with restaurant-level plating and farmers-market ingredients. Slender Japanese eggplants are marinated in garlic, basil, and olive oil, then grilled until smoky and tender. Served alongside charred sweet red peppers, warm herb-crusted goat cheese medallions, and butter-sauteed candied walnuts, each element plays a distinct role on the plate.
Japanese eggplants are the right choice here. Their thin, tender skin and smaller size mean they grill quickly without getting bitter, and the smaller seeds stay mild. Italian globe eggplants need salting and pressing; Japanese eggplants just need a quick marinade and hot coals.
Scoring the cut side of the eggplants in a crosshatch pattern before marinating helps the marinade penetrate and creates more surface area for char. Don’t skip it if you want maximum flavor.
Roasting the peppers until blackened, then steaming them in a plastic bag, is the classic peel method. The steam loosens the skin so it slips off under running water, revealing silky, sweet flesh underneath.
The sweet-spicy candied walnuts are the sneaky star. Brown sugar and cayenne transform plain toasted walnuts into something addictive that ties the whole plate together.
Chef Tips
- Grill the eggplants split-side down first to get beautiful char marks; flip only once so they don’t fall apart.
- Warm the cheese just until soft, not melted; melted goat cheese loses its shape and spreads into a puddle.
- Toast the walnuts slowly over medium-low heat; high heat burns the outside while leaving the inside raw.
- Make the candied walnuts up to 3 days ahead; they keep beautifully in a sealed container.
Variations
- Substitute pecans or hazelnuts for walnuts.
- Add a drizzle of good balsamic reduction in place of or alongside the vinaigrette.
- Serve over peppery arugula for a heartier salad course.
Ingredients
Directions
Combine garlic, olive oil, basil and salt and white pepper to taste in shallow pan.
Place eggplants, split side down, in marinade and turn several times to coat well.
Let marinate 20 minutes. Grill eggplants, split side down, over medium coals.
Set aside when done.
Roast peppers on grill until charred.
Place in plastic bag until cool enough to peel.
Under cold running water, peel off charred portions of skin.
Cut peppers into eighths, discarding seeds.
Set aside. Press herbs onto goat cheese medallions.
Heat at 350℉ (180℃). 3 minutes until warmed. Sauté walnuts in butter.
Toss with brown sugar, cayenne and dash of salt.
Set aside.
Arrange 4 eggplant halves on each of 8 plates and place 2 strips each of red and green peppers between eggplant halves.
Set 2 cheese medallions beside peppers.
Sprinkle sautéed walnuts over top. To make dressing, combine vinegar, oil and salt and pepper to taste.
Drizzle dressing over salad.
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