Here is a quick, healthy, vegetarian dish that is a different take on an eggplant dish. Chef Allen Susser of Chef Allen's in Aventura, Fl. glazes it with soy sauce and mirin and sprinkles it with togarashi, a tangerine scented Japanese spice blend of chiles, sesame seeds and dried seaweed. F&W Magazine, 08/2008 edition from 'Green" Living Guide, Local Flavors.Cooking times are estimates. "Togarashi, the Japanese word for “chiles,” is a group of condiments always including chiles that bring out the clean, simple flavors of Japanese food. It works well with fatty foods such as unagi (broiled eel), tempuras, shabu shabu (small bits of food cooked in rich broth), noodle dishes, and yakitori (grilled dishes). Nanami togarashi is a close cousin, with a slightly different proportion of ingredients emphasizing citrus zest.
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- 1Lightly sprinkle the eggplants on both sides with togarashi.
- 2In a very large skillet, heat 2 tablespoons each of the canola and sesame oils until shimmering.
- 3Add the eggplant and cook over moderately high heat until browned on the bottom, 4 minutes.
- 4Brush the eggplant with the remaining canola and sesame oil.
- 5Turn and cook until deeply browned on the bottom and tender.
- 6Add the mirin and soy sauce to the skillet.
- 7Turn the eggplant and cook until glazed, 1 minute; transfer to a platter, sprinkle with more togarashi and serve.
- 8*Togarashi spice blend is available at Asian markets.
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Nutritional Facts for Japanese Spiced Eggplant
Serving Size: 1 (850 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 290.1
- Calories from Fat 248
- Total Fat 27.5 g
- Saturated Fat 2.9 g
- Cholesterol 0.0 mg
- Sodium 349.3 mg
- Total Carbohydrate 10.9 g
- Dietary Fiber 5.8 g
- Sugars 4.2 g
- Protein 2.2 g