This Grilled Japanese Eggplant and Tomato Salad in Ponzu Dressing is a refreshing and delicious summer salad. In Japan, grilled eggplant is called "Yaki Nasu." In my recipe, I love to add tomatoes to my Yaki Nasu. It elevates the taste and makes it even more refreshing.
I enjoy making this salad when we have a good harvest of eggplants and tomatoes from our garden. The aroma of the eggplant as it grills is simply awesome. In most Japanese households, the stovetop has a grill attached to it. It's usually used for grilling fish, but we often use it to grill eggplants too.
The combination of grilled eggplant and fresh tomato with ponzu dressing and ginger paste is both tasty and refreshing. Plus, it's easy to make!
Here is how to make it. First, I gather the ingredients: 8 Japanese eggplants and 3 medium-sized tomatoes. Japanese eggplants are smaller and more tender than other varieties. I wash the eggplants thoroughly and pat them dry. To prevent them from bursting during grilling, I prick a few holes in each eggplant with a fork.
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| Japanese eggplant |
Using our stovetop grill, I cook the eggplants until the skin is charred and the flesh is tender. The smell that fills the kitchen during this process is one of my favorite parts. Once the eggplants are cooked, I let them cool slightly before peeling off the skin.
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| Japanese eggplant in stovetop grill |
While the eggplants are grilling, I wash the tomatoes and slice them into thin wedges. After peeling the eggplants, I assemble the roasted eggplants and tomato wedges on a serving dish.
To make the dressing, I mix 2 tablespoons of ponzu sauce with 1 teaspoon of ginger paste until well combined. I drizzle this dressing over the eggplants and tomatoes, then gently mix it to ensure the flavors are evenly distributed.
For an extra touch of umami, I sometimes sprinkle a bit of katsuobushi (dried bonito flakes) on top. Finally, I place the salad in the refrigerator to cool for at least 30 minutes before serving. This allows the flavors to meld and makes the salad even more refreshing.
This salad is perfect for a hot summer day, offering a delightful mix of smoky, tangy, and fresh flavors. I hope you enjoy making and eating it as much as I do!
Grilled Japanese Eggplant and Tomato Salad in Ponzu Dressing
Preparation Time: 
Cooking Time: 
Servings: 4 servings
Calories per serving: 60 kcal
Cuisine: Japanese
Category: Salad
Author: Mitsukai
Keywords: Japanese eggplant, tomato salad, ponzu dressing, summer salad
Ingredients
Main Ingredients
- 8 Japanese eggplants
- 3 medium-sized tomatoes
Sauce
- 2 tbsp ponzu sauce
- 1 tsp ginger paste
Garnish
- bonito flakes or katsuobushi (optional)
Instructions
Step 1:
Wash the eggplants thoroughly and pat them dry. Prick each eggplant with a fork to prevent bursting during grilling.
Step 2:
Using a stovetop grill or a traditional grill, roast the eggplants until the skin is charred and the flesh is tender. This usually takes about 10-15 minutes. Allow the eggplants to cool slightly before handling. Once cool, peel off the skin and discard it.
Step 3:
While the eggplants are grilling, wash the tomatoes and slice them into thin wedges.
Step 4:
Arrange the roasted eggplants and tomato wedges on a serving dish.
Step 5:
In a small bowl, mix the ponzu sauce and ginger paste until well combined. Drizzle the dressing over the eggplants and tomatoes.
Step 6:
Sprinkle katsuobushi over the salad for an added umami flavor (optional).
Step 7:
Place the salad in the refrigerator to cool for at least 30 minutes before serving. This allows the flavors to meld and makes the salad even more refreshing.
Nutrition Analysis
Calories: 60 kcal, Total Fat: 2 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 300 mg, Total Carbohydrates: 10 g, Dietary Fiber: 4 g, Sugars: 5 g, Protein: 2 g, Vitamin A: 10% DV, Vitamin C: 25% DV, Calcium: 2% DV, Iron: 4% DV.
Frequently Asked Questions
FAQ 1: Can I use regular eggplants instead of Japanese eggplants?
Yes, you can use regular eggplants, but they may have a slightly different texture and flavor.
FAQ 2: What is ponzu sauce?
Ponzu sauce is a citrus-based soy sauce commonly used in Japanese cuisine. It has a tangy, slightly sweet flavor.
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