Japanese Crusted Eggplant

Food and prop styling by Shiri Feldman
Food prep and styling by Chef Suzie Gornish
Photography by Felicia Perretti

When it’s just my family for Shabbos, we don’t really do a fish course. Let’s just say that eggplant and techinah is our version of gefilte fish; a constant and satisfying part of the routine. And while gefilte fish will always be a classic, sometimes you feel the need to spice things up with, say, sushi or fish tacos. Here, I present to you my fish-free version of spicing things up.

SERVES 2–3

• 1 large eggplant, cut vertically and then crosshatched
• spicy mayo, for drizzling
• scallions, for serving (optional)

Marinade

• 2 Tbsp maple syrup
• 1 Tbsp soy sauce
• 1 tsp rice vinegar
• 2 tsp sesame oil
• salt and pepper, for sprinkling

Crumbs

• 2 Tbsp panko crumbs
• 1 Tbsp sesame seeds
• 1 cube frozen garlic
• 1½ tsp sesame oil
• ½ tsp salt
• ½ tsp coarse black pepper
• ¼ tsp dried ginger

Preheat oven to 425°F (220°C) on the convection bake setting.

Mix all the ingredients for the crumbs in a bowl and set aside.