Grilled Japanese eggplant with zesty lemon-soy marinade.
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Nutrition per Serving
Ingredients
Estimated total cost: €1.72 · €0.86/serving
- 2 tablespoons of umami-rich soy sauceEst. price €0.08–€0.20
- 4 teaspoons of tangy lemon juiceEst. price €0.04–€0.12
- 2 teaspoons of fragrant olive oilEst. price €0.10–€0.25
- 1/4 cup of katsuobushi, dried and delicately shaved bonito flakes (adds a savory depth, omit if preferred)Est. price €1.50–€3.00
Steps
- 1Prepare the dressing by combining soy sauce, lemon juice, and olive oil in a bowl, whisking them together until well mixed. Score the stem end of each eggplant with a circular cut to facilitate peeling later on. Use a skewer or fork to poke holes into the eggplants to enable steam to escape during grilling.
- 2Begin by preheating a grill to medium heat. Grill the eggplants for approximately 8 minutes, rotating them a quarter turn every 2 minutes to ensure even cooking on all sides. To check for doneness, gently press the sides of the eggplants with tongs; they should yield easily when ready. Once cooked, transfer the eggplants to a plate for serving.
Cultural note
Japanese eggplants are commonly used in Japanese cuisine, and the combination of soy sauce and katsuobushi (dried bonito flakes) reflects traditional Japanese flavors. The zesty lemon adds a refreshing twist to this classic dish.
Seasonal note
Japanese eggplants are in season during the summer months, making this dish perfect for a light and refreshing summer meal.
Health note
This dish is low in calories and saturated fat, high in fiber, and a good source of vitamins A and C. However, the high sodium content from soy sauce should be consumed in moderation for those watching their salt intake.
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