Japanese Eggplant (Aubergine) Saute

Recipe by Kirby
READY IN: 25mins
SERVES: 4
UNITS: US

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
  • 14
    cup soy sauce (or tamari)
  • 2
    teaspoons mirin (you can use a bit more if you prefer your sauce a little sweeter)
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DIRECTIONS

  • Combine Soy sauce, mirin, crushed garlic and ginger in a bowl.
  • Slice your eggplant thinly and into small pieces.
  • Toss eggplant in hot pan (I use a spray oil like Pam) with the sauce mixture.
  • Sauté at a medium heat until very tender, about 10 minutes.
  • Add a little water to keep the veg moist if necessary.
  • Great as a side dish for fish or chicken.
  • Add diced medium firm tofu or any other protein for a very simple, quick meal.
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