This is a light and lemony Japanese eggplant tartare recipe with Mediterranean flavors. The eggplants are pan fried until tender, minced, and seasoned with garlic, lemon juice, and extra virgin olive oil. It’s one of our favorite bread spreads and one that also happens to be very healthy!
Why This Recipe Works
- Easy to make. Only 6 ingredients are needed and three simple cooking steps.
- Packed with bright flavors. The combination of garlic, lemon, olive oil, and eggplants, gives this dish a mildly sweet, fruity, spicy, and acidic taste that’s easy to enjoy.
- Good for the waistline. Because this recipe is low in calories, high in healthy fats, and rich in fiber, it makes it the ideal side dish to eat for those who are looking to lose a few pounds, or maintain their current weight.
Table of contents
What is a Japanese Eggplant?
Japanese eggplants, or Japanese aubergines, are a type of eggplant that’s long and slim. They are also less bitter and sweeter than the globe eggplant, which is most often used in Western cooking. Hailing from Japan, this eggplant is easier to cook with because of its thin and tender skin, and minimal amount of seeds. It’s often used in Japanese cooking and other Asian cuisine and is extremely versatile. It can be grilled, roasted, broiled deep fried, sautéed, stir-fried, steamed, or even pickled.
Some recipes using Japanese eggplants:
- Nasu Dengaku (Miso Glazed Eggplant)
- Sauteed Japanese Eggplant
- Mabo Nasu (Japanese Style Eggplant Stir Fry)
- Stir Fried Eggplant with Seitan
Japanese Eggplant Tartare Ingredients
- Japanese Eggplants: You will need about 3 eggplants for this recipe, which comes to about 1 pound.
- Red Onion: The red onion is needed to add a delicate crunch and a little sweetness to the dish.
- Garlic: Minced raw garlic really stands out in this recipe and adds a spicy and nutty element.
- Olive Oil: Use high quality olive oil that’s fruity and fragrant. One of my favorite brands of olive oil is Graza because of its grassy and sharp taste. I also love that it’s the only brand that sells olive oil in a squeeze bottle format.
- Lemon Juice: Freshly squeezed lemon juice adds fruitiness, tartness, and a refreshing taste.
- Smoked Paprika: Smoked paprika and eggplant go so well together as it adds smokiness and an aromatic taste to the mild and sweet flavors of aubergines.
How To Make Japanese Eggplant Tartare
- Prep all of you ingredients and gather your cooking tools.
- Place the eggplant in a large skillet and turn the heat to medium high.
- Cook the eggplants until they are charred and soft on the inside.
- Let the eggplants cool down to room temperature and cut the ends off. Peel the skin using your hands and discard it.
- Chop the eggplants into small pieces and transfer them to a mixing bowl.
- Add the chopped onion, garlic, lemon juice, smoked paprika, and olive oil. Mix well with a spoon.
- Season with salt and pepper and serve with some bread.
Cooking Tips
- Take your time cooking the eggplants. You want the eggplants to be very tender, almost juicy, before taking them out of the skillet. The longer the eggplants cook and the more the flesh will develop and creamy texture that’s ideal for something like a tartare spread.
- Use freshly squeezed lemon juice. Yes, you can technically use store bought lemon juice but you will be missing out on bright and refreshing pop of acidity only fresh lemons can provide. And size lemon is one of the main flavors of this recipe, using a fresh one is the best option.
- Add a jalapeno pepper to make it spicy. Place the jalapeno in the same skillet as the eggplants and cook until it’s slightly charred. Finely chop it and add it to the tartare mix.
Storage
Keep this Japanese eggplant tartare in a storage container and refrigerate for up to 5 days.
Freezing: Cooked eggplant keeps well in the freezer! Transfer the tartare in a storage bag and freeze it for up to 2 months.
Frequently Asked Questions
Almost. While the size and texture of both types of eggplant are very similar, Japanese eggplant has sweeter and less bitter taste.
Technically yes you can since they are both aubergines. But keep in mind that the skin of a regular eggplant is thicker, and the body is much wider. This means that the cooking time will vary and take longer than a Japanese eggplant. A regular eggplant also has more seeds and is more bitter in taste. For all these reason, while it can be used instead of a Japanese eggplant, I don’t recommend using one for this recipe.
No you don’t since the skin is very thin and soft.
What To Serve With Japanese Eggplant Tartare
This dish is best when served as a spread with your favorite bread such as a baguette, sourdough bread, or pita bread. Because of its bright mediterranean flavors, it pairs nicely with lighter dishes and other sides. Some of my favorites are:
- Tuscan white bean soup
- Light spring minestrone soup
- Chicken piccata
- Gluten-free cauliflower pizza
- Nicoise salad
Tableware
The hibino kirin mino plate is from Musubi Kiln. Musubi Kiln is an online store specializing in high quality handmade Japanese tableware and dinnerware. Each product is made by Japanese craftsmen using traditional techniques that have been passed down from generation to generation. Receive 10% off your purchase when using the code CAROLINE at checkout.
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Print
Japanese Eggplant Tartare
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Skillet
- Cuisine: Italian
- Diet: Vegan
Ingredients
- 3 Chinese or Japanese eggplants
- 2 tablespoons red onion, finely chopped
- 1 garlic clove, minced or grated
- 2 1/2 tablespoons high quality extra virgin olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
- Baguette, pita, sourdough bread, or other bread, to serve with
Instructions
- Place the eggplant on a large skillet over medium heat.
- Every 2 minutes or so, flip the eggplants so they cook evenly on all sides.
- Once the eggplants are charred and tender – about 7 to 15 minutes depending on their size – turn the heat off and transfer them to a cutting board. Let them cool to room temperature.
- Chop the ends off and peel the eggplants using a knife or your fingers.
- Chop them into small pieces, like a tartare.
- Transfer to a mixing bowl and add the red onion, garlic, olive oil, lemon juice, and smoked paprika. Mix well.
- Season with salt and pepper and serve with bread.
Notes
This eggplant tartare will last for up to 5 days, stored in the fridge in an airtight container.
Nutrition
- Serving Size: 1 serving
- Calories: 137
- Sugar: 8.4g
- Sodium: 5mg
- Fat: 9.2g
- Saturated Fat: 1.3g
- Unsaturated Fat: 1.1g
- Trans Fat: 0g
- Carbohydrates: 14.5g
- Fiber: 7g
- Protein: 2.4g
- Cholesterol: 0mg
