The Chew: Grilled Japanese Eggplant with Fresh Tomato Sauce Recipe

The Chew: Clinton Kelly Grilled Japanese Eggplant Recipe

Clinton Kelly whipped up a delicious Grilled Japanese Eggplant recipe on The Chew for The Chew’s special “Farm Favorites” episode, with the help of a Chew viewer. This is a surprisingly easy recipe that lets you embrace the season and use fresh veggies from your local farmers market in a great way.

Check out my attempt to reproduce this recipe below! And be sure to let us know what you think of this recipe in the comments!

The Chew: Clinton Kelly Grilled Japanese Eggplant with Fresh Tomato Sauce Recipe Ingredients

Grilled Eggplant Ingredients

• 3 Japanese Eggplants (Sliced in Half; Lengthwise)
• 3 Tablespoons Extra Virgin Olive Oil
• Kosher Salt
• Black Pepper

Fresh Tomato Sauce Ingredients

• 1 Small Yellow Onion (Chopped)
• 3 Cloves Garlic (Minced)
• 4-5 Medium to Large Farm Fresh Tomatoes (Chopped)
• 2 Tablespoons Extra Virgin Olive Oil
• Kosher Salt
• Black Pepper

To Serve

• 1 Cup Fresh Cow’s Milk Ricotta (Dollop on Top)
• Freshly Grated Parmigiano-Reggiano
• 1 Bunch Fresh Basil (Torn)

Clinton Kelly: The Chew Grilled Japanese Eggplant with Fresh Tomato Sauce Recipe Directions

1. Start by making the tomato sauce. Add the garlic and onion to a saucepan with some olive oil and bring to medium high heat. Let them sweat until the onion is softened, then add the tomatoes. Continue to cook on a simmer until the tomatoes are broken down and softened, about twenty minutes. Then season with salt and pepper to taste.
2. Meanwhile, preheat a grill or grill pan to medium high.
3. Brush the eggplant with olive oil and season well with salt and pepper.
4. Add the eggplant to the grill cut-side down and cook for about five minutes, then flip and cook for two to three minutes, until it’s cooked through and nicely charred.
5. Cut the eggplant into bite-sized pieces and add some of the sauce on top. Then serve with ricotta, Parmigiano-Reggiano, and basil.
6. Serve and enjoy!