Japanese Eggplants with Garlic, Olive Oil and Tomatoes

Japanese Eggplants with Garlic, Olive Oil and Tomatoes Recipe - Authentic Vegetarian Dish

Region / culture: Japan | Preparation time: 10 minutes | Cooking time: 1 hour | Servings: 4 |

Vegetarian diet

Introduction

Japanese Eggplants with Garlic, Olive Oil and Tomatoes is a delicious and flavorful dish that combines the unique taste of Japanese eggplants with the rich flavors of garlic, olive oil, and tomatoes. This dish is perfect for a light and healthy meal that is sure to impress your family and friends.

History

This recipe is inspired by traditional Japanese cooking techniques that highlight the natural flavors of fresh ingredients. Japanese eggplants are a popular vegetable in Japanese cuisine and are often used in a variety of dishes. By combining them with garlic, olive oil, and tomatoes, this recipe creates a harmonious blend of flavors that is both satisfying and delicious.

Ingredients

550 g japanese eggplants
0.33 cup extra virgin olive oil
7 cloves garlic, finely diced
0.25 bunch thyme
1 tsp sea salt
2 tbsp extra virgin olive oil, extra
2 medium vine-ripened tomatoes, finely sliced
1 lemon, juice of
1 pinch sea salt
1 pinch cracked white pepper

How to prepare

Halve the eggplants lengthways.
Place the eggplants in a lightly oiled roasting tin.
Drizzle the eggplants with olive oil, garlic, thyme, and salt.
Cover the tin with foil and bake in a preheated oven at 350°F (177°C) for 45 minutes.
Increase the oven temperature to 400°F (204°C).
Drizzle the eggplants with half of the extra oil and bake, uncovered, for 15 minutes or until golden brown.
To serve, top with tomatoes, drizzle with the remaining oil and lemon juice, and sprinkle with salt and pepper.

Variations

Add a sprinkle of Parmesan cheese on top before serving for a cheesy twist.
Mix in some cooked quinoa or couscous for added texture and protein.
Garnish with fresh herbs like parsley or basil for a pop of color and flavor.

Cooking Tips & Tricks

Be sure to halve the eggplants lengthways to ensure even cooking.

- Drizzle the eggplants with olive oil, garlic, thyme, and salt to infuse them with flavor.

- Cover the roasting tin with foil to trap in the moisture and steam the eggplants.

- Increase the oven temperature to 400°F to brown the eggplants and enhance their flavor.

- Top the cooked eggplants with sliced tomatoes, lemon juice, and season with salt and pepper for a fresh and vibrant finish.

Serving Suggestions

Serve the Japanese Eggplants with Garlic, Olive Oil and Tomatoes as a side dish with grilled chicken or fish. It can also be enjoyed on its own as a light and healthy meal.

Cooking Techniques

Roasting the eggplants in the oven helps to bring out their natural sweetness and flavor.

- Drizzling the eggplants with olive oil and garlic infuses them with rich and savory taste.

- Baking the eggplants with tomatoes adds a fresh and juicy element to the dish.

Ingredient Substitutions

You can use regular eggplants instead of Japanese eggplants if they are not available.

- Substitute fresh thyme with dried thyme if needed.

- Use cherry tomatoes or sun-dried tomatoes in place of vine-ripened tomatoes for a different flavor profile.

Make Ahead Tips

You can prepare the eggplants in advance and store them in the refrigerator until ready to bake.

- Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Presentation Ideas

Serve the Japanese Eggplants with Garlic, Olive Oil and Tomatoes on a platter garnished with fresh herbs for a beautiful presentation. - Arrange the sliced tomatoes on top of the eggplants in a decorative pattern for an elegant touch.

Pairing Recommendations

Pair this dish with a crisp white wine like Sauvignon Blanc or Pinot Grigio.

- Serve with a side of crusty bread or rice to soak up the delicious juices.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the oven at 350°F until warmed through, or in the microwave for a quick and easy meal.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 16g

- Dietary Fiber: 6g

- Sugars: 8g

Fats

- Total Fat: 22g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 3g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 20%

- Calcium: 4%

- Iron: 6%

Alergens

This recipe contains garlic and olive oil, which may be allergens for some individuals.

Summary

This dish is a good source of fiber, vitamins, and minerals. It is low in calories and provides a healthy balance of carbohydrates, fats, and proteins.

Summary

Japanese Eggplants with Garlic, Olive Oil and Tomatoes is a simple yet flavorful dish that highlights the natural taste of fresh ingredients. With a balance of savory garlic, rich olive oil, and juicy tomatoes, this dish is sure to become a favorite in your recipe collection. Enjoy it as a side dish or a light meal for a healthy and delicious dining experience.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Japanese Eggplants with Garlic, Olive Oil and Tomatoes. It was a warm summer day, and I was visiting a friend who had recently returned from a trip to Japan. As we sat in her cozy kitchen, sipping tea and catching up, she suddenly pulled out a tattered old cookbook from her travels.

"This recipe is one of my favorites from my time in Japan," she said, flipping through the pages until she landed on a simple yet enticing recipe for Japanese eggplants with garlic, olive oil, and tomatoes. As she read the ingredients and instructions aloud, my mouth watered at the thought of the flavors melding together in a harmonious dance on my taste buds.

I knew right then and there that I had to try making this dish for myself. I begged my friend to let me borrow the cookbook, and she graciously obliged, knowing my passion for cooking and experimenting with new recipes.

That evening, I gathered all the necessary ingredients – fresh Japanese eggplants, plump tomatoes, fragrant garlic, and robust olive oil – and set to work in my own kitchen. As I sliced the eggplants into thin rounds and diced the tomatoes into juicy chunks, the aroma of the garlic sizzling in the olive oil filled the room, making my stomach growl in anticipation.

I followed the recipe to a T, carefully sautéing the eggplants until they were tender and golden brown, then adding the tomatoes and garlic to create a rich, savory sauce. The scent of the dish wafted through my kitchen, drawing my family in with hungry smiles and eager appetites.

When I finally served the Japanese eggplants with garlic, olive oil, and tomatoes, the dish was met with rave reviews. The flavors were a perfect balance of sweet and savory, with the garlic adding a subtle kick that elevated the dish to new heights. My family couldn't get enough, and I knew that this recipe would become a staple in my cooking repertoire.

Over the years, I have made this dish countless times, each time tweaking the recipe to suit my tastes and experimenting with different variations. Sometimes I add a sprinkle of chili flakes for a bit of heat, or a handful of fresh herbs for a burst of freshness. No matter how I choose to prepare it, the dish always brings a smile to the faces of those who taste it.

As I reflect on the journey that led me to discover this recipe, I am grateful for all the people and places that have influenced my cooking over the years. From my friend's travels to Japan to the countless cookbooks and cooking shows that have inspired me, each experience has shaped me into the cook I am today.

And so, as I sit in my kitchen, surrounded by the aroma of garlic, olive oil, and tomatoes sizzling on the stove, I am reminded of the power of food to bring people together, to create memories, and to tell stories. This recipe for Japanese eggplants with garlic, olive oil, and tomatoes may have come from a distant land, but it has found a home in my heart and in the hearts of those I love.