Recipe: Yummy Grilled Pacific Saury and Eggplant Salad

Grilled Pacific Saury and Eggplant Salad. A classic Japanese fall dish, grilled Sanma (pacific saury) is cooked whole over hot charcoal until the skin crisped up and golden. The smokiness from the charcoal adds a layer of amazingness to the dish. Enjoy with grated daikon and lemon.

Eggplant, Pear and Pecorino Salad Chef Silvana Baranzoni upgrades the classic pear and cheese pairing with smoky grilled eggplant and crunchy walnuts. There's no better way to cook eggplant than by grilling it — it becomes slightly crusty outside, meltingly moist inside. Eggs are attached to one another and to floating objects such as seaweed The saury feeds on zooplankton, such as copepods, krill, amphipods, and the eggs and larvae of common Shichirin and charcoal‐grilled Pacific saury evoke a Japanese autumnal image. You can have Grilled Pacific Saury and Eggplant Salad using 7 ingredients and 8 steps. Here is how you cook it.

Ingredients of Grilled Pacific Saury and Eggplant Salad

1. Prepare 1 of fish Salt grilled Pacific saury.
2. You need 3 of Grilled eggplant.
3. It's 3 of leaves Lettuce.
4. Prepare 2 tbsp of ☆ Grated daikon radish (drained).
5. Prepare 2 tbsp of ☆ Ponzu.
6. Prepare 2 tsp of ☆ Olive oil.
7. Prepare 1 tsp of ☆ Kabosu or Sudachi juice.

A grilled bread salad recipe that takes the flavors of eggplant Parmesan—tomato, mozzarella, basil, and eggplant—and makes a unique panzanella-like dish. Oozing with melted cheese, classic baked eggplant Parmesan may not be everyone's first choice for dinner on a sultry summer night. Grilling Japanese eggplant is our favorite way to prepare this simple vegetable because it infuses the perfect amount of smoky flavor into the sweet, spongy flesh. Grilled eggplant slices topped with tomato, mozzarella and Parm satisfy everyone. —Joann Parlin, Little Egg Harbor, New Jersey.

Grilled Pacific Saury and Eggplant Salad instructions

1. Flake the salt-grilled pacific saury into bite-sized pieces, and cut the grilled eggplant into pieces about the same size as the fish. Tear the lettuce..
2. Make a dressing with the ☆ ingredients. Chill the ingredients from Step 1 & 2 well in the refrigerator..
3. Arrange the Pacific saury, eggplant, and lettuce on a plate. Pour the dressing on just before serving and enjoy!.
4. You can grill the fish and eggplant together if you're preparing them at the same time..
5. Prepping the eggplant: Run a knife around the eggplant below the hull (makes it easier to peel later) and poke several holes with the tip of a knife..
6. ■ Grilling the eggplant ■ Grill over high heat for 8-10 minutes until the skin is blackened and the eggplants feel soft when squeezed with a pair of chopsticks..
7. Peeling the grilled eggplant: Peel the eggplant when they're cool enough to handle. Cut lengthwise in bite-sized pieces..
8. Storing the eggplant: After peeling, wrap the eggplant in plastic wrap and store in the freezer (defrost naturally before use). It'll be handy to prepare large batches to keep on hand for later use..

Grilling eggplant is straightforward, but like with anything else, you have to watch it because there's a fine line between just right and overdone. I prefer my grilled eggplant on the more well done/crispy side, so I give it a little longer on the grill. You don't want to under-cook it as then it'll be chewy and. Eggplant Salad or Ensaladang Talong is a simple Filipino Salad composed of grilled eggplant, tomatoes, and onions with shrimp paste or bagoong. This marinated eggplant salad is a tasty dish that owes its flavor to toasted pine nuts, roasted vegetables, and fresh lemon juice and herbs.