How to Prepare Tasty ‘Ponzu’ Marinated Eggplant & Chicken

‘Ponzu’ Marinated Eggplant & Chicken. Grilled eggplant marinated in a spicy garlic and herb marinade is a delicious, gluten-free addition to I made a big batch of this marinated eggplant recipe for my birthday dinner a few weeks ago as part. This marinated eggplant, similar to an eggplant pickle, is bright and delicious, the perfect spread Eggplant is not your average vegetable, because it's actually a berry! For life-changing grilled eggplant, you can't just slice up some fresh eggplant and toss it straight on the grill.

I wish I liked eggplant, I really do. Especially this year: it seems to be Eggplant Nirvana out there this. Transfer the ponzu to an airtight container and refrigerate until using (the ponzu will keep refrigerated. You can have ‘Ponzu’ Marinated Eggplant & Chicken using 12 ingredients and 8 steps. Here is how you cook that.

Ingredients of ‘Ponzu’ Marinated Eggplant & Chicken

1. It's 1-2 of (*about 300g) Eggplants.
2. It's 1 of Sweet Green Chilli *cut into a size that is easy to eat.
3. You need 1 tablespoon of Canola Oil OR Vegetable Oil.
4. It's 1/4 cup of Ponzu *OR 2 tablespoons Soy Sauce & 2 tablespoons Rice Vinegar.
5. You need 1 of small piece Ginger *grated.
6. Prepare 1 tablespoon of Mirin.
7. Prepare 1 teaspoon of Sugar.
8. You need 400 g of Chicken Tenderloins / Breast Fillets.
9. It's of Salt & Pepper.
10. It's 2 tablespoons of Potato Starch / Corn Starch Flour.
11. It's of Oil for cooking.
12. You need 1 of Spring Onion *finely chopped.

The ensuing marinated roasted vegetables are the perfect illustration of how good eggplant, zucchini and tomatoes become even better when left to their own devices for a while in the oven. Place steak inside a zipper-lock bag and add marinade. Put the eggplant in a bowl and add garlic, red pepper, salt, oregano, vinegar and olive oil. This marinated eggplant hummus has a special taste you'll love!

‘Ponzu’ Marinated Eggplant & Chicken instructions

1. Place Ponzu (Soy Sauce & Vinegar), Mirin and Ginger (and Sugar if you like) in a bowl and mix well to make the sauce..
2. Cut off the green bit of Eggplants and cut in half or quarter lengthways, then make many shallow cuts on the skin, scoring it. Then cut into smaller pieces..
3. Heat Oil in a frying pan over medium heat, cook Eggplants on the skin side down for a few minutes. Then cook other sides as well until they are slightly coloured..
4. Add Green Sweet Chilli, cover with the lid and cook until all eggplant pieces are soft. Adding 1-2 tablespoons Water would help steam-cook the vegetables..
5. Transfer the cooked vegetables into a deep dish or bowl, pour over the ponzu sauce and set aside..
6. Cut Chicken Tenderloins or Breast Fillets into 3 to 4cm size, lightly season with Salt & Pepper, then coat with Potato Starch Flour. This layer of flour will turn to jelly-like when combined with sauce..
7. Heat Oil in a frying pan and cook Chicken. Tenderloins won’t take long to cook. You don’t need to brown the Chicken..
8. Place marinated vegetables in a serving bowl, place chicken on top, then pour over the marinade. Sprinkle chopped Spring Onion over and serve..

The marinated eggplants are Making marinated eggplants preserve is easy. You should know that marinated eggplants should. Sweet and sour marinated eggplant with ginger. Ponzu is a citrus-based sauce used in Japanese cuisine as a marinade or an addition to soy sauce. It is made with rice wine, rice vinegar, bonito fish flakes, and seaweed.

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