Grilled Eggplant and Pumpkin in Dashi Broth
ID: 65967197...
This dish features fragrant, pan-seared eggplant and pumpkin infused with a savory, dashi-based sauce. A splash of vinegar creates a refreshing flavor that never grows old, making it perfect for meal prep or as a side dish.
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🍳 Cooking Flow
Cut the eggplant and pumpkin, soak the eggplant in salt water to remove bitterness, then coat with oil. → Place the eggplant (skin-side down) and pumpkin in a frying pan, sear both sides over medium heat until fragrant, and transfer to a container. → In the same pan, bring the sauce ingredients to a boil, then pour the hot sauce over the vegetables. → Cover the vegetables with plastic wrap pressed directly against the surface, let marinate for about 30 minutes, and top with green onions to serve.
Cooking Steps
Brief Cooking Order
Cut the eggplant and pumpkin, soak the eggplant in salt water to remove bitterness, then coat with oil. → Place the eggplant (skin-side down) and pumpkin in a frying pan, sear both sides over medium heat until fragrant, and transfer to a container. → In the same pan, bring the sauce ingredients to a boil, then pour the hot sauce over the vegetables. → Cover the vegetables with plastic wrap pressed directly against the surface, let marinate for about 30 minutes, and top with green onions to serve.
Introduction
This dish features fragrant, pan-seared eggplant and pumpkin infused with a savory, dashi-based sauce. A splash of vinegar creates a refreshing flavor that never grows old, making it perfect for meal prep or as a side dish.
Step 1
Trim off the stem of the eggplant and cut in half lengthwise. Make shallow cross-hatch scores on the skin, then cut into 2-3 pieces.
Step 2
Soak the cut eggplant in salt water for about 5 minutes to remove bitterness.
Step 3
Remove the seeds and pith from the pumpkin, cut it in half, and slice into pieces less than 1cm thick.
Step 4
Drain the eggplant in a colander and pat the moisture off thoroughly with paper towels.
Step 5
Place the eggplant in a bowl, drizzle with sesame oil (1 tablespoon), and toss well to coat.
Ingredients List
Important Notes
💡 Coating the eggplant with sesame oil before searing ensures the skin color remains vibrant and prevents the vegetable from absorbing too much oil.
💡 Pouring the sauce while it is hot allows the flavors to penetrate deep into the fibers of the eggplant and pumpkin in a short time.
💡 It is delicious warm, but chilling it in the refrigerator helps the flavors settle and makes it even tastier.
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