Yakinasu, atsuage to ebi no raisunuudoru sarada / rice noodles with grilled eggplant, deep-fried tofu and shrimp salad

The sweet and sour flavor of a spicy dressing or dipping sauce is a big appeal in warm or hot weather. While grilled eggplant, atsuage deep-fried tofu and shrimp make a great salad individually or in combination, pairing them with rice noodles makes a quick, filling meal. Grill eggplant and atsuage until slightly burnt for a stronger aroma! This is something similar to what I used to eat at a Vietnamese restaurant in Portland, Oregon, years ago.

1/2 of recipe:
473 calories; 21.8 g protein; 15.2 g fat; 62.5 g carbohydrate; 57.3 g net carbs; 439 mg sodium; 58 mg cholesterol; 5.2 g fiber; 636 mg potassium

Dressing only (including shami dried shrimp solids; 1/2 of recipe):
25 calories; 1.9 g protein; 0 (0.08) g fat; 4.5 g carbohydrate; 4.2 g net carbs; 375 mg sodium; 10 mg cholesterol; 0.3 g fiber; 49 mg potassium

Nasu to soramame, kani no tosazu jure ae / eggplant, fava beans and crab in tosazu jelly dressing

A chilled delight. The jelly dressing provides a cooling, shiny blanket over the mouthwatering combination of eggplant, fava beans and Dungeness crab in season. Prepare goodies ahead of time while the air is still cool if rising temperature is foreseeable -- when feeling exhausted from daytime heat, this refreshing dish will be ready in no time.

1/2 of recipe:
68 calories; 6.8 g protein; 1.2 g fat; 6.9 g carbohydrate; 5.5 g net carbs; 161 mg sodium; 11 mg cholesterol; 1.4 g fiber

Nasu no hibari-ae / sauteed eggplant with mashed fava beans

Easy, pretty, tasty and filling. This simple Japanese dish knows no border and goes well with any cuisine!

1/2 of recipe:
95 calories; 5.3 g protein; 3.6 g fat; 10.9 g carbohydrate; 8.0 g net carbs; 92 mg sodium; 1 mg cholesterol; 2.9 g fiber

Nasu no yanagawa-fu / simmered eggplant and burdock root with egg

Very satisfying! The creamy eggplant is a huge plus. As the eggplant is deep-fried, this is substantial enough to be served as a main dish. Good as is, and it can also be served on top of steamed rice as a donburi dish.

1/2 of recipe:
258 calories; 6.3 g protein; 19.3 g fat; 12.7 g carbohydrate; 8.1 g net carbs; 302 mg sodium (with 50% reduced-sodium soy sauce; 537 mg with regular soy sauce); 109 mg cholesterol; 4.6 g fiber

Nasu to atsuage, shishito no misoitame / sauteed eggplant, deep-fried tofu and shishito peppers in miso sauce

A quick, small side dish with a somewhat sweet miso flavor. Soft and juicy eggplant contrasts well with the "green" taste of crispy shishito peppers.

1/2 of recipe:
171 calories; 8.6 g protein; 10.7 g fat; 8.3 g carbohydrate; 5.9 g net carbs; 222 mg sodium; 1 mg cholesterol; 2.4 g fiber

Nasu no hisui somen / eggplant jade noodles

Pretty, light-green noodles with a refreshing jelly-like texture. Served with dipping sauce with tomato below for a summery marriage of flavors.

1/2 of recipe (nasu somen noodles with condiments):
69 calories; 1.2 g protein; 0.1 g fat; 16.5 g carbohydrate; 14.1 g net carbs; 0 mg sodium; 1 mg cholesterol; 2.4 g fiber

When served with dipping sauce with tomato:
122 calories; 2.7 g protein; 0.2 g fat; 26.1 g carbohydrate; 21.9 g net carbs; 281 mg sodium; 1 mg cholesterol; 4.2 g fiber

Nasu no dengaku / eggplant with sweet miso sauce

Creamy eggplant highlighted with sweet & salty miso sauce. While deep-frying is an orthodox method for this dish, the eggplant below is sauteed (with a somewhat large amount of oil) for easier preparation.

1/2 of recipe:
114 calories; 2.2 g protein; 7.1 g fat; 10.2 g carbohydrate; 6.9 g net carbs; 170 mg sodium; 0 mg cholesterol; 3.3 g fiber

Yakinasu-iri nyumen / warm somen noodles and grilled eggplant in broth

A gentle nyumen -- somen noodles in warm broth – with a creamy texture and the toasty aroma of grilled eggplant. When prepared with fewer somen thin wheat noodles, this can be served as a pleasant side soup (like miso soup that accompanies other dishes).

1/2 of recipe:
414 calories; 18.6 g protein; 2.1 g fat; 79.6 g carbohydrate; 74.7 g net carbs; 555 mg sodium; 43.0 mg cholesterol; 4.9 g fiber

Nasu to ebi no karashi-gomaae / eggplant and prawns in Japanese mustard sesame dressing

A great combination of eggplant and prawns for a neat little side dish. Karashi mustard adds just enough bite to spice up rich sesame dressing.

Nasu to kyuri, myoga no sunomono / Japanese eggplant, cucumber and ginger bud in rice vinegar dressing

A refreshing summer trio! The zesty aroma of a Japanese myoga ginger bud adds a great accent to this sunomono.

Nasu no agebitashi / deep-fried eggplant in light broth

A heavenly creamy and juicy eggplant dish for summer. Okra makes marinade broth thick and smooth, while grated ginger clears away the oiliness of eggplant. Since eggplant is deep-fried, a small amount is very satisfying.

Yakinasu no akadashi / red miso soup with grilled eggplant

The concentrated taste of grilled eggplant goes great with the strong flavor of red miso soup. Sliced myoga Japanese ginger buds are packed with aroma and flavor, and instantly turn the spotlight on this simple combination.

Nasu to sakura ebi no itameni / saute-simmered eggplant and sakura ebi dried shrimp

A slightly sweet, strongly flavored eggplant dish. A great companion for plain rice or sake. Tastes good hot or cold.

Nasu to kobashira no XO-jan itame / eggplant and bay scallops in XO sauce

This popular combination of eggplant and scallops with XO sauce is always a taste treat. Oil-loving eggplant is deep-fried for a pretty dark purple skin color and creamy texture -- but you will be surprised at how “ungreasy” this dish is. Great with drinks, plain steamed rice or Chinese rice porridge.

Natsuyasai no kisshu / Quiche with summer vegetables

One of my potluck or party dishes. Even people who usually avoid vegetable dishes enjoy the rich custard and aromatic basil, and finish their pieces!

Yakinasu / grilled eggplant

A traditional favorite. The soft, creamy texture of eggplant flesh is enveloped by a smoky aroma from slightly charring the skin, with grated ginger adding a bright note.

Mushinasu no chuuka-ae / steamed eggplant in Chinese dressing

A light eggplant dish with a Chinese twist.

Nasu no karashiae / instant eggplant pickles with karashi mustard

A quick pickle with fresh eggplant and pungent karashi.

Nasu no itameni / saute-simmered eggplant in broth

For me, creamy eggplant has a nostalgic flavor that brings back memories of the table at my grandmother's big old farmhouse. This is a lighter version of what my grandmother used to make.

Nasu no yakibitashi / sauteed eggplant marinated in light broth

A lighter version of agebitashi (deep-fried and marinated), which is probably more common with eggplant. Quickly sauteing and steaming make eggplant as soft and creamy as when deep-fried. A great companion for meals and drinks.