Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, ‘ponzu’ marinated eggplant & chicken. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
‘Ponzu’ Marinated Eggplant & Chicken is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. ‘Ponzu’ Marinated Eggplant & Chicken is something that I have loved my whole life.
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.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook ‘ponzu’ marinated eggplant & chicken using 12 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make ‘Ponzu’ Marinated Eggplant & Chicken:
- Make ready 1-2 (*about 300g) Eggplants
- Prepare 1 Sweet Green Chilli *cut into a size that is easy to eat
- Take 1 tablespoon Canola Oil OR Vegetable Oil
- Prepare 1/4 cup Ponzu *OR 2 tablespoons Soy Sauce & 2 tablespoons Rice Vinegar
- Make ready 1 small piece Ginger *grated
- Take 1 tablespoon Mirin
- Get 1 teaspoon Sugar
- Make ready 400 g Chicken Tenderloins / Breast Fillets
- Prepare Salt & Pepper
- Get 2 tablespoons Potato Starch / Corn Starch Flour
- Make ready Oil for cooking
- Make ready 1 Spring Onion *finely chopped
You should know that marinated eggplants should. 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. Transfer the ponzu to an airtight container and refrigerate until using (the ponzu will keep refrigerated. "Eggplant bacon." The very words are enough to make me wrinkle up my nose in distaste. I wish I liked eggplant, I really do.
Instructions to make ‘Ponzu’ Marinated Eggplant & Chicken:
- 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.
Especially this year: it seems to be Eggplant Nirvana out there this. Place steak inside a zipper-lock bag and add marinade. Marinated Eggplant With Tahini and Oregano. Adapted from Ottolenghi: The Cookbook by Yotam Place the eggplant pieces on a large baking sheet. Brush on all sides with plenty of olive oil and.
So that’s going to wrap this up for this exceptional food ‘ponzu’ marinated eggplant & chicken recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
