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Japanese Eggplant

This simple and flavorful Japanese Eggplant recipe features tender eggplants coated in a savory soy and ginger sauce, ready in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Japanese
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2–3 pieces Japanese eggplants (sliced diagonally into thick pieces)
  • 2 tbsp Vegetable oil (for frying)
  • to taste Salt and pepper
  • 2 tbsp Soy sauce (use tamari for gluten-free)
  • 1 tbsp Rice vinegar (or white vinegar)
  • 2 cloves Garlic (minced)
  • 1 tbsp Fresh ginger (minced or grated)
  • 1 tsp Sesame oil (for drizzling)
  • 2 pieces Green onions (sliced)
  • 1 tbsp Sesame seeds (toast in pan for extra flavor)
  • ¼–½ tsp Red pepper flakes (optional, adjust to taste)
  • 1 tbsp Miso paste (optional for glaze)
  • 1 tsp Honey (optional for sweetness)
  • to taste Cilantro (optional for garnish)

Method
 

Preparation
  1. Slice Japanese eggplants diagonally into thick pieces for even cooking.
  2. Heat vegetable oil in a large skillet over medium-high heat and prep the sauce.
Cooking
  1. Add eggplant slices and cook until golden brown on both sides, about 8 minutes.
  2. Add minced garlic, ginger, and pour soy-vinegar sauce over eggplant.
  3. Toss everything together, drizzle sesame oil, and garnish with sesame seeds and green onions.

Notes

Serve the eggplant warm over rice or noodles. It can be stored in an airtight container in the fridge for 3 to 4 days.