-
Notifications
You must be signed in to change notification settings - Fork 31
/
whole-grilled-japanese-eggplant-with-lemon-and-soy-sauce-365629.json
30 lines (30 loc) · 1.79 KB
/
whole-grilled-japanese-eggplant-with-lemon-and-soy-sauce-365629.json
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
{
"directions": [
"Whisk together the soy sauce, lemon juice, and olive oil in a bowl to make the dressing; set aside. Score the stem end of each eggplant, making a circular cut in the skin (this will make the eggplant easier to peel). Poke a few holes into the eggplants with a skewer or fork to allow steam to escape as they grill.",
"Preheat a grill to medium. Grill for about 8 minutes, turning the eggplants a quarter turn every 2 minutes. Try to grill the eggplant all around. Test the eggplants for doneness by pressing against their sides with a pair of tongs. If the eggplants give easily, they're ready. Transfer the eggplants to a plate.",
"As soon as the eggplants are cool enough to handle, carefully peel off the skin (the skin comes off more easily if the eggplant is warm; don't let it cool completely). Once you've removed the skin, remove the stems, and slice each eggplant into 4 pieces, cutting on an angle. Transfer the eggplant slices to a platter. Drizzle with dressing, sprinkle with the bonito, and serve."
],
"ingredients": [
"2 tablespoons soy sauce",
"4 teaspoons lemon juice",
"2 teaspoons olive oil",
"4 Japanese eggplants (about 1 pound)",
"1/4 cup katsuobushi, dried, shaved bonito flakes (a type of tuna), optional"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Backyard BBQ",
"Dinner",
"Eggplant",
"Grill",
"Grill/Barbecue",
"Party",
"Dairy Free",
"Peanut Free",
"Tree Nut Free",
"No Sugar Added"
],
"title": "Whole Grilled Japanese Eggplant with Lemon and Soy Sauce",
"url": "http://www.epicurious.com/recipes/food/views/whole-grilled-japanese-eggplant-with-lemon-and-soy-sauce-365629"
}