Japanese Eggplant (Aubergine) Saute |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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) |
Directions:
1. Combine Soy sauce, mirin, crushed garlic and ginger in a bowl.
2. Slice your eggplant thinly and into small pieces.
3. Toss eggplant in hot pan (I use a spray oil like Pam) with the sauce mixture.
4. Sauté at a medium heat until very tender, about 10 minutes.
5. Add a little water to keep the veg moist if necessary.
6. Great as a side dish for fish or chicken.
7. Add diced medium firm tofu or any other protein for a very simple, quick meal.
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