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A plate of braised Japanese eggplant recipe in a red soy-based sauce, topped with sesame seeds, scallions, and herbs.

Japanese Eggplant Recipe

This quick and flavorful Japanese Eggplant Recipe is a weeknight lifesaver. No salting, no bitterness, and it comes together in under 30 minutes. The tender eggplant soaks up a savory garlic-soy sauce and gets topped with crunchy, toasty sesame seeds — even picky eaters like Max ask for seconds.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Side Dish, Vegetarian, Weeknight Meals
Cuisine: Asian, Fusion, Japanese-Inspired
Calories: 170
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2–3 Japanese eggplants - Sliced diagonally into thick pieces
  • 2 tablespoon Vegetable oil - For frying
  • To taste - Salt and pepper
  • 2 tablespoon Soy sauce - Use tamari for gluten-free
  • 1 tablespoon Rice vinegar - Or white vinegar
  • 2 cloves Garlic - Minced
  • 1 tablespoon Fresh ginger - Minced or grated
  • 1 teaspoon Sesame oil - For drizzling
  • 2 Green onions - Sliced
  • 1 tablespoon Sesame seeds - Toast in pan for extra flavor
  • ¼–½ teaspoon Red pepper flakes - Optional adjust to taste
  • 1 tablespoon Miso paste - Optional for glaze
  • 1 teaspoon Honey - Optional for sweetness
  • To taste Cilantro - Optional for garnish

Equipment

  • 1 Large skillet or wok (Preferably non-stick or cast iron)
  • 1 Sharp knife (For clean slicing)
  • 1 Cutting board
  • 1 Small mixing bowl (For sauce)
  • 1 Wooden spoon or spatula (For gentle tossing)

Method
 

  1. Slice Japanese eggplants diagonally into thick pieces for even cooking.
    A wok filled with stir-fried Japanese eggplant coated in a savory sauce, with a wooden spoon mixing the dish.
  2. Heat vegetable oil in a large skillet over medium-high heat and prep sauce.
    Round slices of Japanese eggplant being pan-fried until golden brown with a crispy texture.
  3. Add eggplant slices and cook until golden brown on both sides, about 8 minutes.
    Cubes of Japanese eggplant being cooked in a skillet, drizzled with a glossy soy-based sauce, sprinkled with sesame seeds, garlic, and scallions.
  4. Add minced garlic, ginger, and pour soy-vinegar sauce over eggplant.
    A plate of glazed stir-fried Japanese eggplant garnished with sesame seeds and thinly sliced green onions.
  5. Toss everything together, drizzle sesame oil, and garnish with seeds and green onions.
    A plate of braised Japanese eggplant recipe in a red soy-based sauce, topped with sesame seeds, scallions, and herbs.

Nutrition

Serving: 150gCalories: 170kcalCarbohydrates: 15gProtein: 3gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 4gMonounsaturated Fat: 5.5gSodium: 500mgPotassium: 400mgFiber: 4gSugar: 6gVitamin A: 100IUCalcium: 30mgIron: 1mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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