Susan's Japanese Eggplant (Aubergine) Teriyaki

Total Time
35mins
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.

Ingredients Nutrition

Directions

  1. Cut eggplants into 1" slices and soak in water for 10-15 minutes. Drain and dry them.
  2. 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.
  3. Remove from heat.
  4. 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.
  5. Before serving, sprinkle with sesame seeds.
  6. Serve warm or at room temperature.

Reviews

(1)
Most Helpful

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

YaYa January 21, 2009

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