Japanese Eggplant Aubergine Saute
Savor the bold and delicate flavors of our Japanese Eggplant Aubergine Sauté, a quick and flavorful dish perfect for weeknight dinners or elegant gatherings. This recipe highlights tender, golden-brown Japanese eggplants infused with a savory soy sauce and mirin glaze, balanced by the subtle heat of red chili flakes and aromatic garlic and ginger. Toasted sesame oil adds a nutty depth, while sliced green onions and sesame seeds provide a fresh and crunchy finish. Ready in just 25 minutes, this versatile dish can be served as a side or a stand-alone vegetarian delight, pairing wonderfully with steamed rice or noodles. Perfectly combining ease, authenticity, and bold Japanese flavors, this sauté is sure to become a household favorite.
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Recipe Information
Ingredients
- 3 medium-sized Japanese eggplants
- 3 tablespoons Soy sauce
- 2 tablespoons Mirin
- 2 tablespoons Sesame oil
- 1 teaspoon Sugar
- 2 minced Garlic cloves
- 1 teaspoon (grated) Ginger
- 0.5 teaspoon Red chili flakes
- 2 stalks (sliced) Green onions
- 1 teaspoon Toasted sesame seeds
- 2 tablespoons Neutral cooking oil (e.g., vegetable oil)
Instructions
Wash the Japanese eggplants and slice them into thin rounds or half-moon shapes about 1/4 inch thick.
In a small bowl, mix the soy sauce, mirin, sugar, and red chili flakes. Stir until the sugar dissolves. Set aside.
Heat 2 tablespoons of neutral cooking oil in a large skillet over medium heat.
Add the sliced eggplants in a single layer, working in batches if needed, and sauté them for 3-4 minutes on each side until they soften and become golden brown. Remove the eggplants from the skillet and set aside temporarily.
In the same skillet, lower the heat to medium-low and add the sesame oil, minced garlic, and grated ginger. Sauté for about 30 seconds, until fragrant.
Pour the soy sauce mixture into the skillet and let it simmer for 1-2 minutes until slightly thickened.
Return the sautéed eggplants to the skillet and toss them gently to coat them evenly with the sauce. Cook for an additional 2-3 minutes to allow the flavors to meld.
Transfer the eggplants to a serving dish, garnish with sliced green onions and toasted sesame seeds, and serve warm.
Nutrition Facts
Calories |
801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1749 mg | 76% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 42.3 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1694 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
