5 tablespoons olive oil
3 eggplants, cut lengthwise into
1-inch thick slices
⅛ cup green onions, finely chopped
1 cup ponzu sauce
1 tablespoon yuzu kosho
1 clove garlic, minced
1 teaspoon cayenne pepper
Salt and pepper, to taste
1 tablespoon toasted sesame seeds
Heat a heavy-duty grill pan over high heat for about 2-3 minutes. Lower the heat to medium-high and add 2-3 tablespoons of olive oil to the pan. Make sure the entire pan is coated with oil.
Meanwhile in a bowl, combine green onions, ponzu sauce, yuzu kosho, garlic and cayenne pepper and stir well. Set aside.
With a pastry brush apply olive oil on both sides of eggplant slices. Season with salt and pepper to taste.
Grill the eggplant steaks until tender and marked by the grill pan, about 4 minutes per side.
Transfer the eggplant steaks to a platter and drizzle with ponzu-yuzu kosho sauce. Sprinkle with sesame seeds and serve.
This recipe came about when my cousin from LA visited and brought with him a bottle of ponzu sauce and lots of smalljars of fermented yuzu and pepper paste known as yuzu kosho. For those who are not familiar with ponzu sauce, it is a citrus-based soy sauce mainly used in the Japanese cuisine. During his stay we grilled a lot and made this ponzu sauce with the yuzu kosho. Throughout the years I made my own yuzu kosho paste with Meyer lemons and pomelo grapefruit since we can not get yuzu here. You can find ponzu sauce and yuzu kosho paste online or at specialty markets. This sauce has now been our family “go to” condiment You can always find a prepared jar of ponzu with yuzu kosho in our fridge. I especially love this on fish, grilled chicken and as a dipping sauce for grilled steak.