JAPANESE EGGPLANT RECIPES RECIPES

Name: Japanese Eggplant (Aubergine) Saute
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 5 Japanese eggplants, sliced thinly the short way (they're long and thin- if you only have the larger eggplant, one medium is plenty, diced); 1 garlic clove; 1 slice fresh ginger; 1/4 cup soy sauce (or tamari); 2 teaspoons mirin (you can use a bit more if you prefer your sauce a little sweeter)

JAPANESE EGGPLANT (AUBERGINE) SAUTE RECIPE - FOOD.COM

Japanese Eggplant (Aubergine) Saute Recipe - Food.com image

A great way to enjoy one sadly overlooked vegetable. The Eggplant. Add your favorite protein for a great one dish meal! This is my version of my friend Mayumi's recipe. I prefer the long and thin Japanese or Chinese eggplant. They taste less acidic.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

5 Japanese eggplants, sliced thinly the short way (they're long and thin- if you only have the larger eggplant, one medium is plenty, diced)
1 garlic clove
1 slice fresh ginger
1/4 cup soy sauce (or tamari)
2 teaspoons mirin (you can use a bit more if you prefer your sauce a little sweeter)

Steps:

Combine Soy sauce, mirin, crushed garlic and ginger in a bowl.
Slice your eggplant thinly and into small pieces.
Toss eggplant in hot pan (I use a spray oil like Pam) with the sauce mixture.
Sauté at a medium heat until very tender, about 10 minutes.
Add a little water to keep the veg moist if necessary.
Great as a side dish for fish or chicken.
Add diced medium firm tofu or any other protein for a very simple, quick meal.

Nutrition Facts : Calories 178, FatContent 1.3, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 1034.7, CarbohydrateContent 40.5, FiberContent 23.5, SugarContent 16.5, ProteinContent 8.9

STIR-FRIED JAPANESE EGGPLANT WITH GARLIC-SOY SAUCE RECIPE ...

Stir-Fried Japanese Eggplant with Garlic-Soy Sauce Recipe ... image

If you like "eggplant in garlic sauce" from your favorite Chinese restaurant, this is the dish for you! It's spicy and slightly sweet, but not sticky-sweet like some restaurant versions tend to be. Keep some basic Asian condiments in your arsenal and you can easily and quickly pull off this garlic eggplant recipe at home! Also, because this whole dish comes together very fast, have everything ready to add to the pan before you start cooking.

Provided by Ivy Odom

Categories Healthy Eggplant Recipes

Total Time 10 minutes

Number Of Ingredients 13

Ingredients

½ cup water
1 tablespoon plus 2 teaspoons lower-sodium soy sauce
1 tablespoon light brown sugar
2 teaspoons white miso
1 teaspoon toasted sesame oil
1 pound Japanese eggplant, sliced crosswise into 2-inch pieces
1 tablespoon canola oil
3 scallions, sliced into 1-inch pieces (about 1/2 cup)
1 large jalapeño chile, seeded and sliced lengthwise
2 medium garlic cloves, finely chopped
2 teaspoons finely chopped fresh ginger
2 tablespoons torn fresh cilantro leaves
1 tablespoon thinly sliced unseeded red Fresno chile (from 1 chile)

Steps:

Stir together water, soy sauce, brown sugar, miso and sesame oil in a small bowl until smooth; set aside.
Heat a large (12-inch) cast-iron skillet over high until smoking. Add eggplant and canola oil to skillet; cook until eggplant is well browned, 2 to 3 minutes, stirring once during cook time. Add scallions, jalapeño, garlic and ginger; cook, undisturbed, until scallions slightly char, about 1 minute. Stir mixture in skillet.
Add reserved soy sauce mixture to skillet; stir to coat eggplant. Cover and cook over high until sauce is thickened and eggplant is tender, about 1 minute. Remove from heat; transfer mixture to a serving dish. Sprinkle with cilantro and Fresno chile.

Nutrition Facts : Calories 110 calories, CarbohydrateContent 14 g, FatContent 5 g, FiberContent 4 g, ProteinContent 3 g, SodiumContent 338 mg, SugarContent 9 g

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