Easy Japanese Eggplant
A simple recipe to make eggplant super tasty
Ingredients
- 2 tbsp mirin (available from supermarket)
- 2 tbsp cooking sake (available from supermarket)
- 2 tbsp rice vinegar (available from supermarket
- 1 tbsp tahini
- 1/2 tbsp soy sauce or tamari
- 2 tbsp water
- 4 tbsp oil
- 1/2 large eggplant
- 1 whole spring onion
- 1 tbsp sesame seeds to serve
Instructions
- To make the sauce, combine the mirin, cooking sake, miso, sesame paste (or tahini), soy, rice vinegar and water in a bowl. Whisk until well combined and set aside.
- Cut the eggplant into round, 1 cm thick slices.
- On high heat add the oil to a large saucepan. When the oil is hot, add the eggplant and cook until golden brown on each side.
- Add the sauce and continue to cook until the sauce thickens and eggplant becomes soft. The sauce should glaze & coat the eggplant when cooked. If the eggplant is not soft & sauce is too thick, then add little more water. Remove from pan and serve in a bowl.
- To serve, finely slice the green end of the shallot and sprinkle on top of the eggplant, along with the sesame seeds.