Japanese Spiced Eggplant
Transform your dinner table with this irresistible Japanese Spiced Eggplant recipe, a savory-sweet dish that’s bursting with umami flavors and easy to make in just 30 minutes. Tender eggplant slices are pan-fried until golden and then coated in a luscious glaze made from soy sauce, mirin, garlic, ginger, and a hint of rice vinegar, with optional chili flakes for a spicy kick. Finished with nutty sesame seeds and fresh green onions, this dish delivers bold Japanese flavors in every bite. Perfect as a vegetarian main or side, it pairs beautifully with steamed rice or noodles, making it a versatile addition to your weeknight meals. Explore the simple elegance of Japanese cooking with this quick and flavorful recipe!
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Recipe Information
Ingredients
- 2 medium eggplants
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1 teaspoon rice vinegar
- 2 cloves garlic
- 1 inch ginger
- 2 stalks green onions
- 1 tablespoon sesame seeds
- 0.5 teaspoons optional red chili flakes
Instructions
Wash and dry the eggplants, then cut them into 1-inch thick rounds or lengthwise into quarters for longer strips (as preferred).
Mince the garlic and grate the ginger. Thinly slice the green onions and set aside for garnish.
In a small bowl, combine soy sauce, mirin, sugar, rice vinegar, and optional red chili flakes to create the sauce. Stir until the sugar dissolves.
Heat a large skillet or wok over medium heat and add the vegetable oil.
Once the oil is hot, add the eggplant slices in a single layer (work in batches if necessary) and cook for 3-4 minutes on each side, or until soft and golden brown. Remove the cooked eggplant and set it aside.
In the same skillet, add a touch more oil if needed. Add the minced garlic and grated ginger, sautéing for 30 seconds until aromatic.
Pour in the prepared sauce and stir for about 1 minute until it begins to thicken slightly.
Return the cooked eggplants to the skillet and gently toss them in the sauce, ensuring each piece is well coated. Cook for another 1-2 minutes to allow the flavors to meld.
Transfer the spiced eggplant to a serving dish and sprinkle with sesame seeds and green onions for garnish.
Serve warm with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 439 mg | 19% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 10.2 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 27 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 426 mg | 9% | |
*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.
