Vegan Japanese Cuisine: Grilled Aubergines-Egg Plants and Garlic Chives Dressing

Looking through my notes I found another easy vegan Japanese recipe with aubergines/egg plants that requires only little work and provides plenty of beneficial elements!

Chinese Chives, or Garlic Chives (English), Ciboule de Chine (France), or Nira/韮 in Japanese have a dintinct taste and are widely used in Japanese cuisine for fried foods.
Both leaves and the stalks of the flowers are used as a flavoring similarly to chives, green onions or garlic and are used as a stir fry ingredient.

Garlic Chives and tofu.

The flowers may also be used as a spice. In Vietnam, the leaves of garlic chives are cut up into short pieces and used as the only vegetable in a soup of broth.

Grilled Aubergines/Egg Plants and Chinese Chives Dressing!

INGREDIENTS: For 3~4 people

-Aubergines/Egg plants: 3
-Garlic Chives/Nira: 1 bunch
-Soy sauce: 1.5 tablespoons
-Rice vinegar: 1 tablespoon
-Sugar: 1/2 tablespoons
-Sesame oil: 1/2 tab;espoon
-White sesame seeds: 1 tablespoon


-Chopp the garlic chives finely. Drop tthm in saucepan with the soy sauce, rice vinegar, sugar, sesame oil and sesame seeds. Mix well. Let marinate for 15 minutes, stirring form time to time.

-Cut the stem end of the aubergines./ egg plants
Grill the egg plants/aubergines directly over the flame on a grill.
Doing it in the oven is fine, too.

-Once the the egg plants/aubergines have been evenly grilled and become soft inside, peel them completely.

-Cut the aubergines/egg plants into bite-sized pieces and serve topped with plenty of garlic chives dresing.

-Can be savoured hot, lukewarm or chilled!

Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless Mama, Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook, Comestiblog, To Cheese or not To Cheese, The Lacquer Spoon, Russell 3, Octopuspie, Bread + Butter, Pegasus Legend, Think Twice, The French Market Maven

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