The Japanese eggplant is going
nuts in my garden right now. I have enjoyed Japanese eggplant many
different ways. This time, I wanted figure out a way to keep it intact,
because the shape is so cool and versatile, while trying something entirely
new and different from my typical eggplant concoctions. Robata is a Japanese method of cooking long
pieces of food on an open flame, on big skewers. Traditionally, the skewers
are placed around the fire by sticking them directly into the sand or earth
that surrounds the fire. You don’t have to go to the trouble of
building a fire to enjoy something similar. You can grill the eggplant, or
just cook it on a stovetop griddle if you don’t have a lot of time. In fact,
modern robata restaurants use a charcoal grill, not an open pit fire. The
charred eggplant, combined with the slightly spicy miso slaw make for an
awesome fusion taco. The sprouted corn tortilla is superior for nutrition and
it has a homemade tortilla kind of texture and flavor. I loved the way this
came out and will definitely make this a regular.
(scroll down for interactive,
printable recipe card, grocery list and more!)
robata eggplant tacos with miso-sesame coleslaw
for the coleslaw:
2 cups finely shredded cabbage (I used red cabbage), about 1/8-1/4 head of
cabbage
2/3 cups grated radish, about 4 or 5 radishes
2 tbsp. rice wine vinegar
juice of one lime
1tsp. chile garlic sauce or paste
1 tbsp. sesame oil
1 tbsp. miso paste
2 tsp. raw honey or agave nectar
1 tsp. grated fresh ginger
1 clove garlic, grated or minced
1/2 tsp. ground coriander
1 tbsp. sesame seeds
1/4 tsp. fresh cracked pepper
1 tbsp. each fresh chopped cilantro, mint, and basil
extra cilantro for garnish
for the tacos:
3 japanese eggplant
6 scallions, trimmed
avocado oil or extra virgin olive oil
chile powder, Japanese 7-spice, and-or Chinese 5 spice
optional- equal parts water, tamari or liquid aminos, & lime juice,
in a small dish
salt & pepper for taste
6 sprouted
corn tortillas
avocado for garnish (optional)
your favorite hot sauce condiment (I used an organic
Sriracha)
First make the coleslaw. Mix the shredded cabbage and radish in a
medium mixing bowl. In a separate small mixing bowl, mix the remaining
coleslaw ingredients to create the dressing and taste for possible flavor
adjustments. It shouldn’t need salt but check for your own liking. Add the
dressing to the cabbage mix and stir to blend well. Set
aside.
Slice the eggplant in half lengthwise, so you have long halves of
eggplant. If you want, you can use a skewer to grill them, or just grill them
without the sewer. Brush a little of the oil on each eggplant, cut side up,
and sprinkle some or a combination of the three spices. Use the seasonings to
suit your taste. Get creative and have fun! Grill eggplant on both sides
until it is slightly caramelized-charred, and tender and soft all the way
through, and the skin is tender to the bite.
If it appears dry, use the water-tamari-lime mixture and moisten
the eggplant using a pastry or bbq brush. Toss the scallions in some oil and
add to the grill, or grill without oil if you want. When the eggplant and
scallions are done, set them aside, and warm the tortillas on the grill.
These particular tortillas need a good warming in order to be at their best.
Build your tacos by first putting coleslaw, then one eggplant per taco, and
then one scallion per taco. Top with avocado, hot sauce or any other suitable
garnish or topping. Add a few sprigs of cilantro, and devour as soon as
possible!
robata eggplant tacos with miso-sesame coleslaw
Ingredients
- for the coleslaw:
- 2 cups finely shredded cabbage about 1/8-1/4 head of cabbage, I used red cabbage
- 2/3 cups grated radish about 4 or 5 radishes
- 2 tbsp. rice wine vinegar
- juice of one lime
- 1 tsp. chile garlic sauce or paste
- 1 tbsp. sesame oil
- 1 tbsp. miso paste
- 2 tsp. raw honey or agave nectar
- 1 tsp. grated fresh ginger
- 1 clove garlic grated or minced
- 1/2 tsp. ground coriander
- 1 tbsp. sesame seeds
- 1/4 tsp. fresh cracked pepper
- 1 tbsp. each fresh chopped cilantro, mint, and basil
- extra cilantro for garnish
- for the tacos:
- 3 japanese eggplant
- 6 scallions trimmed
- avocado oil or extra virgin olive oil
- chile powder, Japanese 7-spice, and-or Chinese 5 spice
- optional- equal parts water, tamari or liquid aminos, & lime juice, in a small dish
- salt & pepper for taste
- 6 sprouted corn tortillas
- avocado for garnish optional
- your favorite hot sauce condiment I used an organic Sriracha
Instructions
- First make the coleslaw. Mix the shredded cabbage and radish in a medium mixing bowl. In a separate small mixing bowl, mix the remaining coleslaw ingredients to create the dressing and taste for possible flavor adjustments. It shouldn't need salt but check for your own liking.
- Add the dressing to the cabbage mix and stir to blend well. Set aside.
- Slice the eggplant in half lengthwise, so you have long halves of eggplant. If you want, you can use a skewer to grill them, or just grill them without the sewer. Brush a little of the oil on each eggplant, cut side up, and sprinkle some or a combination of the three spices. Use the seasonings to suit your taste. Get creative and have fun!
- Grill eggplant on both sides until it is slightly caramelized-charred, and tender and soft all the way through, and the skin is tender to the bite. If it appears dry, use the water-tamari-lime mixture and moisten the eggplant using a pastry or bbq brush.
- Toss the scallions in some oil and add to the grill, or grill without oil if you want. When the eggplant and scallions are done, set them aside, and warm the tortillas on the grill. These particular tortillas need a good warming in order to be at their best.
- Build your tacos by first putting coleslaw, then one eggplant per taco, and then one scallion per taco. Top with avocado, hot sauce or any other suitable garnish or topping. Add a few sprigs of cilantro, and devour as soon as possible!