Japanese Eggplant (Aubergine) Saute

READY IN: 25mins
Recipe by Kirby

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.

Top Review by zoukncook

Great, simple dish. I find it hard to saute eggplants without using a lot of oil( since they soak it up easily).But the addition of a little water did the trick. It is now a rather healthy,low-fat dish! Thanks! ( and i reduced the soy sauce too!)

Ingredients Nutrition

  • 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
  • 59.14 ml soy sauce (or tamari)
  • 9.85 ml mirin (you can use a bit more if you prefer your sauce a little sweeter)


  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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