Ingredients
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5
-
1
-
1
-
1/4
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Japanese Eggplant (Aubergine) Saute,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.,do you remove the skin for this eggplant type?,I loved this dish when eating in my favorite restaurant, and now I love this recipe. Because of quarantine, I did not have mirin readily available, so I substituted a sweet marsala wine. I also discovered that “a dry white wine or rice vinegar with about a 1/2 teaspoon of sugar for every tablespoon would work well too.”
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Steps
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1
Done
|
Combine Soy Sauce, Mirin, Crushed Garlic and Ginger in a Bowl. |
|
2
Done
|
Slice Your Eggplant Thinly and Into Small Pieces. |
|
3
Done
|
Toss Eggplant in Hot Pan (use a Spray Oil Like Pam) With the Sauce Mixture. |
|
4
Done
|
Saut at a Medium Heat Until Very Tender, About 10 Minutes. |
|
5
Done
|
Add a Little Water to Keep the Veg Moist If Necessary. |
|
6
Done
|
Great as a Side Dish For Fish or Chicken. |
|
7
Done
|
Add Diced Medium Firm Tofu or Any Other Protein For a Very Simple, Quick Meal. |
