Get ready to transform your ordinary dinner into an extraordinary culinary experience with this mouthwatering Grilled Japanese Eggplant with Chili Garlic Goat Cheese recipe! Imagine tender, smoky eggplant slices kissed by the grill's flames, topped with creamy, tangy goat cheese and a spicy kick that will make your taste buds dance. This isn't just a recipe; it's a flavor adventure that will transport you straight to the vibrant streets of Japan, all from the comfort of your own kitchen.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 2 Japanese eggplants
- 4 oz goat cheese
- 2 cloves garlic, minced
- 1 tsp chili flakes
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Wash the Japanese eggplants thoroughly and trim off the stem ends. Slice the eggplants lengthwise into long, even strips approximately 1/2 inch thick, ensuring uniform thickness for consistent grilling.
- In a small mixing bowl, combine minced garlic, chili flakes, olive oil, salt, and pepper. Whisk the ingredients together to create a marinade that will enhance the eggplant's flavor.
- Brush the eggplant slices generously with the prepared marinade, making sure each slice is evenly coated. Allow the eggplant to sit and absorb the flavors for approximately 5-7 minutes at room temperature.
- Preheat your grill or grill pan to medium-high heat, around 400-450°F. Clean and lightly oil the grill grates to prevent sticking and ensure beautiful grill marks.
- Place the marinated eggplant slices onto the hot grill, positioning them at a 45-degree angle to create attractive crosshatch grill marks. Grill for 4-5 minutes on each side until they develop a golden-brown color and soft, tender texture.
- While the eggplant is grilling, crumble the goat cheese and set aside. The cheese will be used as a topping after grilling.
- Once the eggplant is cooked, remove from the grill and transfer to a serving platter. Immediately sprinkle the crumbled goat cheese over the warm eggplant slices, allowing the residual heat to slightly soften the cheese.
- Optional: Garnish with additional chili flakes, fresh herbs like chopped parsley or basil, and a light drizzle of extra virgin olive oil for added complexity and visual appeal.
- Serve immediately while the eggplant is warm and the goat cheese is slightly melted, creating a delightful blend of smoky, spicy, and creamy flavors.
Tips
- Choose firm, glossy Japanese eggplants for the best texture and flavor. The smaller, more slender varieties work best for even grilling.
- Don't skip marinating! Let the eggplant sit in the garlic-chili marinade to absorb maximum flavor.
- Ensure your grill or grill pan is preheated to medium-high heat for those perfect char marks.
- For extra flavor, try using a cast-iron grill pan if you don't have an outdoor grill.
- Let the goat cheese come to room temperature before crumbling for easier spreading and melting.
- For a vegan alternative, substitute goat cheese with a plant-based soft cheese or nutritional yeast.
- The key to perfect grilled eggplant is not overcooking - look for golden-brown marks and a tender, not mushy, texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 9g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 25mg
