Japanese Glazed Eggplant (Aubergine)

"This tastes just like my local Japanese restaurants' does. I hope my instructions aren't too confusing. Whenever I serve this, I give each person an eggplant half so they can eat the eggplant out of the eggplant shell."
 
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Ready In:
30mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • In a small bowl, combine first 7 ingredients. Set aside.
  • Wash your eggplants. Cut off the top and then cut in half length wise. If necessary, make the eggplant halves short enough to fit into a 12" skillet. Using a knife, make criss cross marks on the eggplant, making sure that the eggplant doesn't break apart. Leave skin on eggplants.
  • Heat 1 tablespoon oil in 12" skillet.
  • Heat oil over medium high heat. Lay 2 eggplant halves in pan, followed by 1/4 water. Cover and let cook for 7-10 minutes or until eggplant is lightly browned. Carefully remove eggplant halves from skillet; set aside.
  • Repeat with 2 other eggplant halves and other tablespoons oil.
  • Pour sauce mixture into skillet and cook for 2-3 minutes or until thickened.
  • Pour sauce over the criss-crossed side of eggplant. Sprinkle sesame seeds on top.

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Reviews

  1. Simple and tasty. I used the small, japanese, eggplants, which meant we could just eat the skin, too.
     
  2. This was really tasty, quick and I will definately make in again! I love garlic, but I only used one clove and it was enough. I served with silken tofu and tomato wedges for a lite summer meal and it was very tasty! Tofu recommended!!!
     
  3. Very good and simple to make. This is a keeper for sure and we will serve often. It is especially nice when you don't want to heat up the house with turning on the oven. I served as main dish with corn on the cob and green salad for light summer meal. Thanks for sharing.
     
  4. Served with shoyu seasoned rice, very tasty, always pleased to find another aubergine recipe. Straight into the keepers file!
     
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