Prep 15 mins
Cook 20 mins
Susan was one of my room-mates (and friends) in law school in Los Angeles. She is South African but grew up in LA and she gave me this recipe. This is a very pretty purple dish. I made this for my family and they would have preferred it without the sugar.
- 1 lb Japanese eggplant, about 4-6
- vegetable oil, to saute
- 2 -3 drops sesame oil, few drops
- 1⁄4 cup soy sauce
- 1⁄4 cup sake, can use sauterne, can use mirin
- 1⁄4 cup sugar
- 1 tablespoon gingerroot, grated
- toasted sesame seeds
- Cut eggplants into 1" slices and soak in water for 10-15 minutes. Drain and dry them.
- Heat large, non-stick skillet and add 1/8 inch of vegetable oil and cook the eggplant slices on both sides until tender, adding more oil as needed.
- Remove from heat.
- Combine the other ingredients, except the seeds, including a few drops of sesame oil. Add to eggplant and let it sit for 10-20 minutes marinating.
- Before serving, sprinkle with sesame seeds.
- Serve warm or at room temperature.
DH & I loved this! I could not find the ginger I keep in the freezer so had to use the dreaded powder. I used the Mirin and added some fresh garlic and some hot oil with pepper flakes. I did not have time to soak first and I think that is why the eggplant soaked up all the oil like a sponge. Will definately make again and soak first. Thank you for posting this wonderful dish! yaya