Grilled Japanese Eggplant

Years ago, when I was living in Manhattan, a Japanese restaurant opened on the same block that I lived on. I hadn't had much Japanese food then, and rapidly got addicted to it. At the time, my favorite dish was an appetizer of Japanese eggplant with a rich sweet/savory sauce broiled on top.

Here in the Midwest, you don't see a lot of Japanese eggplant except once in a while at the Farmer's Market or at the Asian grocery store in Columbia. So, when I was in Columbia, I picked up a few eggplant for grilling.

It's been too long ago to reconstruct the sauce I used to have in Manhattan, but I developed one with a lot of flavor that can be brushed on right after grilling. It is also great on split zucchini or yellow summer squash.

Grilled Japanese Eggplant

3-4 Japanese eggplant, split in half
1 Tbs olive oil
1 1/2 T canola oil
1 T sesame oil
1 t soy sauce (low sodium)
1 Tbs white miso
2 cloves garlic, finely minced
3/4 t grated ginger
1 t agave nectar
1 T hoisin sauce
2 oz Teese Blue Cheese, grated (optional)

Preheat the grill.
Brush the eggplant with the olive oil.
Put eggplant on the grill, cut side down. Leave several minutes without touching to get good grill marks.
While the eggplant is grilling, make the glaze. Add all the remaining ingredients except cheese to a small bowl and whisk.
Turn the eggplant cut side up and brush lightly with the glaze, two or three times.
Cook from the bottom until the eggplant are nearly cooked through.
Remove from heat, sprinkle with grated blue cheese, if desired, and serve immediately or at room temperature.

Note: the easiest way to mince garlic and ginger for a sauce like this is to grate it on your microplane, right into the bowl.

Even the dog loved the yellow squash cooked this way. She ate it with grilled broccoli and chopped tomato, and cried for more...

Roasted Tomato Flatbread Pizza

Roasted Tomato Flatbread Pizza

Servings: 2 very large, 4 normal

8 oz cherry tomatoes, (grape, pear or cherry tomatoes will work fine)
1 Tbs olive oil
1 tsp kosher salt
2 Flatout Light Original Flatbread (vegans - see note at bottom)
8 oz Teese Vegan Cheese - Mozz
4 oz green chiles, canned or fresh, diced or in strips
2 corn ears, fresh, kernels only
1 tsp sea salt (optional)
1 tsp ground dried chile de arbol powder (optional)

1) Wash and dry cherry tomato. Slice larger ones in half.
2) Toss with olive oil and 1 tsp kosher salt and place into a cazuela or baking pan
3) Preheat oven to 350F with the tomatoes in the oven
4) Roast tomatoes until they pop, around 15 minutes.
5) Lay two flatbreads onto a baking sheet
6) Grate Teese evenly over the crusts
7) Add roasted tomatoes
8) Add diced mild chiles
9) Bake at 350F for about 10 minutes
10) Turn oven to broil and broil crusts until tops are starting to brown.

This makes two very large portions or 4 smaller portions. Sprinkle lightly with sea salt, if needed. And, in my opinion, it just isn't finished until you have shaken a little dried ground chile de arbol over the top...

Flatout Light Flatbread Original, does not contain any dairy like some of the other flavors do. However, it is processed in the same plant and probably on the same equipment as the other products that might contain whey. If this matters to you, you might want to look for a substitute flatbread. See the Flatout FAQ for more info here