Recipe of Quick Ponzu Marinated Eggplants

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, ponzu marinated eggplants. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Ponzu Marinated Eggplants is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. Ponzu Marinated Eggplants is something that I have loved my whole life. They’re nice and they look fantastic.

The summer in Japan is severe. Using fresh eggplant picked right out of my backyard Italian garden, I show you how to make an Italian classic. Grilled eggplant marinated in a spicy garlic and herb marinade is a delicious, gluten-free addition I made a big batch of this marinated eggplant recipe for my birthday dinner a few weeks ago as part of. Japanese eggplants are smaller, sweeter, and · Sweet, sticky and salty marinated teriyaki eggplant!

To begin with this particular recipe, we must prepare a few components. You can have ponzu marinated eggplants using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Ponzu Marinated Eggplants:

1. Get 2 Eggplants
2. Prepare 2 tablespoons Canola Oil OR Vegetable Oil
3. Make ready 1/4 cup Ponzu (OR Soy Sauce 2 tablespoons & Rice Vinegar 2 tablespoons)
4. Get 1 clove Garlic *grated
5. Take 1 tablespoon Mirin
6. Get 1 tablespoon Sugar *optional
7. Get Shichimi OR Chilli *optional

Transfer the ponzu to an airtight container and refrigerate until using (the ponzu will keep refrigerated. " Eggplant bacon." The very words are enough to make me wrinkle up my nose in distaste. I wish I liked eggplant, I really do. Especially this year: it seems to be Eggplant Nirvana out there this. Enjoy ponzu as a dipping sauce for shabu-shabu or seafood, as a marinade for grilled meats and vegetables or dressing for.

Steps to make Ponzu Marinated Eggplants:

1. Cut off the green bit of Eggplants and cut in half or quarter lengthways, then make many shallow cuts on the skin, scoring it. If the pieces are long, cut in half.
2. Place Ponzu (Soy Sauce & Vinegar), Mirin and Garlic (and Sugar if you like) in a bowl and mix well to make the sauce.
3. Heat Oil in a frying pan over medium heat, cook Eggplants on the skin side down for a few minutes. Then cook other sides as well until they are slightly coloured and almost soft.
4. Pour over the sauce, then remove from heat and let cool in the sauce.
5. Sprinkle some Shichimi (Japanese Chilli Seasoning) or Chilli Flakes over and serve.

Especially this year: it seems to be Eggplant Nirvana out there this. Enjoy ponzu as a dipping sauce for shabu-shabu or seafood, as a marinade for grilled meats and vegetables or dressing for. Nikkei cuisine is the beautiful and delicious. In a bowl, mix together the minced lemongrass, scallions, ponzu, peppercorns, sugar, and soy. Remove scallops and lay them on a flat surface.

So that’s going to wrap it up with this special food ponzu marinated eggplants recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!