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Japanese Eggplant (Aubergine) Saute

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“A great way to enjoy one sadly overlooked vegetable. The Eggplant. Add your favorite protein for a great one dish meal! This is my version of my friend Mayumi's recipe. I prefer the long and thin Japanese or Chinese eggplant. They taste less acidic.”
READY IN:
25mins
SERVES:
4
UNITS:
Metric

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 garlic clove
  • 1 slice fresh ginger
  • 59.14 ml soy sauce (or tamari)
  • 9.85 ml mirin (you can use a bit more if you prefer your sauce a little sweeter)

Directions

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

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