'Ponzu' Marinated Eggplant & Chicken. The summer in Japan is severe. Using fresh eggplant picked right out of my backyard Italian garden, I show you how to make an Italian classic. Grilled eggplant marinated in a spicy garlic and herb marinade is a delicious, gluten-free addition to I made a big batch of this marinated eggplant recipe for my birthday dinner a few weeks ago as part.

This marinated eggplant, similar to an eggplant pickle, is bright and delicious, the perfect spread Eggplant is not your average vegetable, because it's actually a berry! For life-changing grilled eggplant, you can't just slice up some fresh eggplant and toss it straight on the grill. · Sweet, sticky and salty marinated teriyaki eggplant! I wish I liked eggplant, I really do. You can Have 'Ponzu' Marinated Eggplant & Chicken using 12 ingredients and 8 steps. Here is how you achieve it.

Ingredients of 'Ponzu' Marinated Eggplant & Chicken

What You needis 1-2 of (*about 300g) Eggplants.
It's 1 of Sweet Green Chilli *cut into a size that is easy to eat.
Lets Go Prepare 1 tablespoon of Canola Oil OR Vegetable Oil.
Lets Go Prepare 1/4 cup of Ponzu *OR 2 tablespoons Soy Sauce & 2 tablespoons Rice Vinegar.
It's 1 of small piece Ginger *grated.
Lets Go Prepare 1 tablespoon of Mirin.
It's 1 teaspoon of Sugar.
It's 400 g of Chicken Tenderloins / Breast Fillets.
Lets Go Prepare of Salt & Pepper.
Lets Go Prepare 2 tablespoons of Potato Starch / Corn Starch Flour.
Lets Go Prepare of Oil for cooking.
What You needis 1 of Spring Onion *finely chopped.

Especially this year: it seems to be Eggplant Nirvana out there this. Transfer the ponzu to an airtight container and refrigerate until using (the ponzu will keep refrigerated. Thin slices of eggplant are lightly fried, then marinated in lots of fresh herbs and garlic overnight for a delicious vegan Italian antipasto. Enjoy ponzu as a dipping sauce for shabu-shabu or seafood, as a marinade for grilled meats and vegetables or dressing for.

'Ponzu' Marinated Eggplant & Chicken step by step

Place Ponzu (Soy Sauce & Vinegar), Mirin and Ginger (and Sugar if you like) in a bowl and mix well to make the sauce..
Cut off the green bit of Eggplants and cut in half or quarter lengthways, then make many shallow cuts on the skin, scoring it. Then cut into smaller pieces..
Heat Oil in a frying pan over medium heat, cook Eggplants on the skin side down for a few minutes. Then cook other sides as well until they are slightly coloured..
Add Green Sweet Chilli, cover with the lid and cook until all eggplant pieces are soft. Adding 1-2 tablespoons Water would help steam-cook the vegetables..
Transfer the cooked vegetables into a deep dish or bowl, pour over the ponzu sauce and set aside..
Cut Chicken Tenderloins or Breast Fillets into 3 to 4cm size, lightly season with Salt & Pepper, then coat with Potato Starch Flour. This layer of flour will turn to jelly-like when combined with sauce..
Heat Oil in a frying pan and cook Chicken. Tenderloins won’t take long to cook. You don’t need to brown the Chicken..
Place marinated vegetables in a serving bowl, place chicken on top, then pour over the marinade. Sprinkle chopped Spring Onion over and serve..

Put the eggplant in a bowl and add garlic, red pepper, salt, oregano, vinegar and olive oil. Asian Marinated Eggplant might be just the side dish you are searching for. Eggplant boiled then marinated in oil, garlic, red pepper and vinegar. A surprisingly light but tasty dish, much less tart than the usual scapece method. Eggplant season is almost over here in Greece, so I am trying to get in as many eggplant recipes as possible before they are gone.