Grilled White Eggplant with Peanut Sauce and Cilantro Red Pepper Relish

August 10th, 2011 § 0 comments § permalink

Serves 6


2 small white eggplants (about 1 pound each) cut into ½ inch thick slices the long way
Sesame oil
2 cloves garlic, chopped fine
1 shallot, chopped fine
2 red chilis, deseeded and chopped fine
1 teaspoon lime zest
1 tablespoon peanut butter
2 tablespoons tamari
2 tablespoons yuzi rice vinegar
Juice of 1 lime
Cilantro Red Pepper Relish (recipe follows)


Lay the eggplant down on a large baking sheet and season with salt. Set aside. In a small bowl whisk together the garlic, shallot, chilies, 1 tablespoon sesame oil, zest, peanut butter, tamari, vinegar and lice juice. Pour the mixture over the eggplant and flip brushing it all over the eggplant. Grill the eggplant on a hot grill for about 3 minutes per side or until browned and grilled nicely. Serve with Cilantro Pepper Relish.

Cilantro Red Pepper Relish

Makes 2 cups


3 red bell peppers, deseeded and chopped small
2 cloves garlic, chopped superfine
1 shallot, chopped superfine
1 teaspoon lemongrass bulb, chopped fine
1 teaspoon lime zest
2 teaspoon red chili, chopped
1 tablespoon fresh mint, chopped fine
1 tablespoon fresh thai basil, chopped fine
¼ cup fresh cilantro, chopped fine
1 tablespoon yuzu rice vinegar
1 tablespoon honey
1 teaspoon salt


Mix together all ingredients in a small bowl and let stand for about 10 minutes before serving.

Ger-Nis Hoisin Sauce

February 3rd, 2011 § 0 comments § permalink

Makes 1 cup


½ cup tamari
2 cloves garlic, minced
3 tablespoons creamy peanut butter
2 tablespoons honey
4 tablespoons yuzu rice vinegar
2 tablespoons dark sesame oil
1 tablespoon Ger-Nis siracha
1 teaspoon black pepper, finely ground


In a small mixing bowl whisk together all ingredients until smooth and well incorporated. Place in a squeeze bottle for easy use. Store in the refrigerator for up to 3 weeks.

Adzuki Bean Salad

November 29th, 2010 § 0 comments § permalink

Serves 6


2 cups adzuki beans, cooked
½ cup arame sea vegetables
2 medium carrots, peeled and shredded
1 red bell pepper, chopped fine
1 green onion, sliced super thin
¼ cup yuzu rice vinegar or plain rice vinegar
1 tablespoon lime zest
1 tablespoon lime juice
1 tablespoon orange zest
1 tablespoon orange juice
¼ cup tamari
1 tablespoon sesame oil
2 tablespoons vegetable oil
1 teaspoon fresh ginger, peeled and chopped fine
1 clove garlic, chopped fine
1 pinch red chili flakes


In a large mixing bowl, combine beans, seaweed, carrots, bell pepper, and green onion.
In a separate smaller mixing bowl, combine remaining ingredients, and whisk until well combined. Drizzle over bean mixture, and mix well. Let stand for about 5 to 10 minutes before serving.

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