The Sydney Morning Herald logo
Advertisement
Good Food logo

Smoky eggplant with tonkatsu sauce

Frank Camorra
Frank Camorra

Advertisement
Smoky eggplant with tonkatsu sauce.
Smoky eggplant with tonkatsu sauce.Marcel Aucar

The eggplants in this dish are roasted whole on the barbecue, imparting a lovely smoky flavour; if eggplant is not your thing, try using large flat mushrooms. Tonkatsu sauce is a vibrant Japanese version of brown sauce enjoyed with crispy crumbed pork chops.

Advertisement

Ingredients

  • 4 medium eggplants

  • ½ cup tomato sauce

  • 2 tbsp Worcestershire sauce

  • 1 tbsp oyster sauce

  • 2 tbsp mirin

  • 1 tbsp sugar

  • 2 tbsp bonito flakes

  • 1 tbsp puffed quinoa 

Method

  1. Heat the barbecue grill, prick the eggplants with a fork and place them on the grill, cook them whole until crisp and blackened but soft in the middle.

    Set aside to cool. Mix the tomato sauce, Worcestershire sauce, oyster sauce, mirin and sugar until the sugar dissolves.

    Peel the eggplants, tear into strips and lay them on a serving plate.

    Spoon some of the sauce over the strips and sprinkle some bonito and puffed quinoa over the salad. Serve immediately. 

    TIP
    The puffed quinoa can be replaced with roasted and chopped almonds for crunch.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Frank CamorraFrank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Frank Camorra

Red curry of John Dorry from MoVida's Frank Camorra.

Red Thai curry of fish

  • < 30 mins
  • Frank Camorra
Red curry of mussels.

Red curry of mussels

  • < 30 mins
  • Frank Camorra
Thai fish cakes
EASY

Thai fish cakes

  • 30 mins - 1 hr
  • Frank Camorra
Break out of your breakfast rut with baked spinach eggs.

Baked spinach eggs

  • 30 mins - 1 hr
  • Frank Camorra