This is an interesting side dish to an Asian meal. The eggplant is somewhat meaty and filling as well, which helps add variety and flavour to your meal.
Wasabi is a key ingredient to Japanese cuisine; the stem of the wasabi root is ground into a fine paste, emanating a lovely green colour. It is not spicy like chilli, but has rather a strong pungent taste that hits the roof of your nose, which is also great to clear nasal congestion. SPRIG’s Wasabi Paste comes in a paste form packaged in a convenient tube, that is ready to use. The wasabi has amazing anti-bacterial properties and helps remove toxins from the body. Interestingly, it also kills any bacteria present in raw fish in the sushi rolls.
In this recipe I mix a tiny bit of the wasabi paste into thick hung yogurt to pack that extra kick to grilled eggplant slices. Soak the eggplants in salt water for at least 30 minutes, and upon grilling, drizzle a tiny bit of soya sauce. These slices require nothing else, and yet it is bursting with so much flavour – proof that even the simplest foods can be incredible. I sprinkle some black sesame seeds on top for a bit of crunch and of course, some visual appeal.
- 6 Eggplant slices
- 2 tsp Soya sauce
- 2 tsp Vegetable oil
- 1/2 cup Thick hung yogurt
- 1 tsp SPRIG Wasabi Paste
- for garnish Black sesame seeds
- Soak the eggplant slices in salt water for at least 30 minutes.
- Remove from the water, pat dry and lightly dip in soya sauce.
- Brush a non-stick pan on medium heat with oil.
- Place the eggplant slices on the pan and cover with a lid, to cook evenly for about 4 minutes per side.
- Meanwhile, stir the wasabi paste into the strained yogurt and set aside.
- To serve, place a dollop of the wasabi cream on top of each slice of eggplant. Sprinkle some of the sesame seeds on top and serve immediately.