Grilled eggplant slices with chicken filling

Tacos with Deep-Fried Avocado and Poke Red Cabbage 334 of 662 Ginger Chicken Arancini

Kikkoman Sauces 658

Category 638

Ingredient 589

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World Cuisines 196

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Grilled eggplant slices with chicken filling

Teriyaki BBQ-Sauce with Honey Panko - Japanese Style Crispy Bread Crumbs Poultry Vegetables Japanese fusion Autumn

1 pc Eggplant (small)
1/2 pc Spring onion
12 pcs Eringi mushrooms (small)
Kikkoman Teriyaki BBQ-Sauce with Honey for glazing
Mustard
Salad oil
Potato starch
200 g Minced chicken meat
80 g Tofu
1/2 pc Leek
1 pc Egg white
4 tbsp Kikkoman Panko - Japanese Style Crispy Bread Crumbs
1 tbsp Wheat flour
1/4 tsp Salt
a pinch white pepper

Our Japas are designed as Japanese style tapas. Just double the amount of each ingredient and you can serve the fingerfood as a main course.

Preparation

Chop spring into thin slices, rinse and dry. Prepare the filling: finely chop the leek, remove moisture from tofu. Put all ingredients for the filling in a bowl and knead well until all mixed well and smooth. If too soft and fluffy, add more panko.

Slice eggplant into rings of 3mm thickness. Sprinkle one side of each slice with potato starch. Place some filling on that side and cover with another slice (also on side sprinkled with potato starch). Press gently and fix the round shape.

Preheat oil on frying pan and fry eggplant sandwiches on each side. When ready remove the oil from the pan, pour some Kikkoman Teriyaki BBQ-Sauce with Honey and warm it up. Brush the glaze on each eggplant sandwich and serve hot, cut in halves and with some mustard. Garnish with spring onion and serve with fried eringi mushrooms.