Eggplant with Pureed Eggplant (Nasu no aemono)

Eat eggplant with aegoromo, Japanese traditional dressing made with eggplant. Olive oil adds body and umami. A satisfying vegetable dish.

Eggplant with Pureed Eggplant (Nasu no aemono)
Photographed by Shin Ebisu


Recipe by
Yoshihiro Murata

Average

Vegetables

Healthy

70kcal

20minutes

Calorie count is per serving
Dees not include time needed to chill the eggplant.

Ingredients (Serves 2)

  • 2 eggplants
  • [Sauce]

    • 3 eggplants
    • 1/2 tbsp soy sauce
    • 1 tsp extra virgin oil
    • 1 tsp ginger juice
    • 1 tsp sugar
    • 1/3 tsp salt
  • 1 myoga (chopped)

Directions

1

Make the [sauce]. Prepare the three eggplants by making an incision around the base of the calyx to remove it. Prick a hole in the bottom with the tip of a chopstick. Place a gridiron on a stovetop and grill the eggplants over direct heat until the skin is scorched (or simply use a toaster oven). When the eggplants are cool enough to handle, remove the stems, peel the eggplants and place them in a food processor. Slowly add the extra virgin olive oil. Add the remaining ingredients and blend.

Advice

Pureed eggplant is quite filling, and bursting with flavor thanks to the olive oil. Japanese cuisine is basically low-fat. Adding a small amount of oil to a sauce really helps to enhance the flavor.

2

Make an incision around the base of the calyx of the other two eggplants and remove. Cut the eggplants lengthwise in half and place in a heat-resistant bowl. Sprinkle with water and microwave (600 W) for 2 minutes. When the eggplants are cool enough to handle, make shallow incisions down each slice and chill.

3

Pour the sauce into a dish, arrange the eggplant on to, and garnish with myoga.