Description
This sweet, savory and spicy sauteed eggplant recipe is a popular traditional appetizer served all over Japan.
Ingredients
Scale
- 2 dried Chinese red chilies (finely chopped)
- 1 small eggplant, chopped bite size (about 3 cups)
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon granulated sugar
- 1 tablespoon miso paste
- 1 stalk scallion (finely chopped)
- 3 tablespoons water
For the sauce:
- 2 tablespoons sake
- 1 1/2 tablespoon mirin
- 1 1/2 tablespoon soy sauce
Instructions
- Put the eggplant in a bowl of cold water and soak for 10 minutes.
- Mix all the ingredients for the sauce in a bowl and set aside.
- Drain and pat the eggplant dry with paper towels.
- In a large pan over medium heat, add vegetable oil, sesame oil and dried chilies. Cook for 1 minute.
- Add eggplant and cook until the pieces soften (about 3-4 minutes).
- Turn the heat up to high, add sauce and cook for one minute.
- Add sugar, stir well and cook for one minute.
- Add miso paste and water, stir and cook for 3-4 minutes, until eggplant is tender.
- Transfer to a bowl and top with chopped scallions. Serve immediately.
Notes
This sauteed eggplant dish will keep refrigerated for up to 3 days.
Nutrition
- Serving Size:
- Calories: 266
- Sugar: 15.7 g
- Sodium: 806.2 mg
- Fat: 14.5 g
- Saturated Fat: 3.3 g
- Carbohydrates: 23.4 g
- Fiber: 4.4 g
- Protein: 3.4 g
- Cholesterol: 7 mg
