Sautéed Japanese Eggplant
July 24, 2015
Sautéed Japanese Eggplant is a very easy side dish. I made this earlier and served it at room temperature. Everyone LOVED it!
Japanese eggplant is the Western name given to dozens of Japanese eggplant varieties, both heirloom and hybrid. The most common of these varieties are Millionaire and Orient Express, both long, slender oblong shaped eggplants with glossy, purple-black, thin skin. The interior cream colored flesh is spongy and nearly seedless. Japanese eggplant's flavor is mild and because it is nearly seedless it doesn't possess that bitter quality found in Western and Thai varieties.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 4 Servings
Directions
1Combine soy sauce, mirin, garlic and ginger in a bowl.
2Slice your eggplant thinly and into small pieces.
3Toss eggplant in hot pan with the olive oil, then add the sauce mixture
4Sauté at a medium heat until very tender, about 10 minutes.
5Add a little water to keep it moist if necessary.
2 Reviews
Aly Chiman
February 2, 2019
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Leslie Blythe
February 3, 2019
Sure. Let me know what I need to do. Thanks