Where can I find Japanese eggplant?

You can buy Japanese eggplant at most Japanese grocery stores. Sometimes other Asian grocery stores will have them, although it's more common to find Chinese eggplant. Whole Foods also sometimes carries Japanese eggplant from time to time. Let me say this - Chinese eggplant is just as delicious as Japanese eggplant! In fact, they are so similar that I often swap one for the other without even thinking about it.

Is this recipe gluten free?

It can be! Simply swap out the soy sauce in the recipe and use liquid aminos or tamari instead.

Yes. This sauteed eggplant recipe is 100% vegan.

I don't like mushrooms. What can I use instead?

The mushrooms deliver a ton of umami flavor. And since they're finely chopped, they mimic the texture of ground meat. But they're not for everyone. If you're looking for a similar textural element, you could try using TVP (textured vegetable protein). It's a vegan and gluten free meat substitute. Buy it a the grocery store, or pick up TVP on Amazon .

Sauteed Japanese Eggplant

Name: Sauteed Japanese Eggplant
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 1 tablespoon vegetable oil or grapeseed oil; 3 Japanese eggplant, stems removed; 2 scallions, finely chopped; 4 shiitake mushrooms, finely chopped; 1 tablespoons fresh ginger, minced; 2 tablespoons water; 1 teaspoon white miso paste; 2 teaspoons sesame oil; 2 teaspoons soy sauce; Salt and pepper, to taste

Description

Tender eggplants seasoned with a ginger, miso, and sesame sauce that is simply irresistible.

Ingredients

Scale

1 tablespoon vegetable oil or grapeseed oil
3 Japanese eggplant, stems removed
2 scallions, finely chopped
4 shiitake mushrooms, finely chopped
1 tablespoons fresh ginger, minced
2 tablespoons water
1 teaspoon white miso paste
2 teaspoons sesame oil
2 teaspoons soy sauce
Salt and pepper, to taste

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Instructions

In a skillet over medium heat, add the vegetable oil and swirl it around to coat the entire surface.
Place the three eggplants in the skillet and cook for 3 minutes. Flip the eggplants over and cook for another 3 minutes, or until the eggplants are tender. Turn the heat off and transfer the eggplants to a cutting board. Let them cool to room temperature. Leave the skillet on the stove top as you will be using it again.
Mix the water, miso paste, sesame oil, and soy sauce in a bowl.
Season with salt and pepper and set aside.
Using a sharp knife, slice each eggplant into 4 pieces, lengthwise. Set aside.
Use the same skillet and turn the heat to medium high. Add the scallions, shiitake mushrooms, and ginger, and cook for 3 minutes, until the mushrooms are slightly caramelized.
Add the sliced eggplant and the sauce and stir fry for 1 minute, until the eggplant is warm.
Transfer to a plate and serve.

Notes

Refrigerate leftovers in a storage container for up to 2 days.

Nutrition

Serving Size: 1 serving
Calories: 183
Sugar: 9.6g
Sodium: 154.5mg
Fat: 12.2g
Saturated Fat: 6.3g
Unsaturated Fat: 2.2g
Trans Fat: 0g
Carbohydrates: 18.4g
Fiber: 8.2g
Protein: 4g
Cholesterol: 0mg