Go Back
–+ servings

japanese eggplant recipe

A delicious and savory dish featuring tender Japanese eggplants, seasoned and cooked to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main, Side
Cuisine: Japanese
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Eggplant
  • 2 medium Japanese eggplants sliced lengthwise
Sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
Garnish
  • 1 tablespoon sesame seeds toasted
  • 2 stalks green onions sliced

Method
 

Prepare the Eggplant
  1. Slice the Japanese eggplants lengthwise into halves or quarters, depending on their size.
Make the Sauce
  1. In a small bowl, whisk together soy sauce, mirin, sesame oil, and sugar until well combined.
Cook the Eggplant
  1. Heat a frying pan over medium heat and add a little oil. Place the eggplant slices cut-side down in the pan.
  2. Cook for about 5-7 minutes until the eggplant is tender and slightly browned.
  3. Flip the eggplant and pour the sauce over them. Cook for an additional 3-5 minutes until the sauce thickens.
Serve
  1. Transfer the cooked eggplant to a serving plate, sprinkle with toasted sesame seeds and sliced green onions.
  2. Serve warm as a side dish or over rice as a main dish.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 10gProtein: 2gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 7gSodium: 600mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 50IUVitamin C: 3mgCalcium: 30mgIron: 1mg

Notes

For a spicier version, add a pinch of red pepper flakes to the sauce.

Tried this recipe?

Let us know how it was!