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–+ servings

japanese eggplant recipe

A delicious and savory dish featuring tender Japanese eggplants, stir-fried with garlic, ginger, and a savory soy sauce glaze.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: main, side
Cuisine: Japanese
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 medium Japanese eggplants sliced into thin rounds
  • 1 medium bell pepper sliced
  • 2 cloves garlic minced
  • 1 inch ginger grated
  • 2 stalks green onions chopped
Sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar

Method
 

Prepare the ingredients
  1. Slice the Japanese eggplants into thin rounds and set aside.
  2. Slice the bell pepper and chop the green onions.
  3. Mince the garlic and grate the ginger.
Make the sauce
  1. In a small bowl, mix together the soy sauce, mirin, sesame oil, and sugar until well combined.
Stir-fry the vegetables
  1. Heat a wok over medium-high heat and add a tablespoon of oil.
  2. Add the minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant.
  3. Add the sliced eggplants and bell pepper to the wok, stirring frequently for about 5-7 minutes until the vegetables are tender.
  4. Pour the sauce over the vegetables and toss to coat evenly. Cook for an additional 2 minutes.
  5. Remove from heat and garnish with chopped green onions before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 600mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 1mg

Notes

Serve this dish with steamed rice for a complete meal. You can also add tofu or other vegetables as desired.

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