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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1 clove
- 5 medium is plenty diced)
- 1 slice fresh ginger
- 1/4 cup soy sauce (or tamari)
- 2 teaspoons mirin (you can use a bit more if you prefer your
- Carbohydrate 0.214235 g
- Cholesterol 0 mg
- Fat 0.007875 g
- Fiber 0.0459999994039536 g
- Protein 0.02376 g
- Saturated Fat 0.001604 g
- Serving Size 1 1 serving(s) (2g)
- Sodium 0.0965 mg
- Sugar 0.168235000596046 g
- Trans Fat 0.003327 g
- Calories 1 calories
Combine Soy sauce, mirin, crushed garlic and ginger in a bowl. Slice your eggplant thinly and into small pieces. Toss eggplant in hot pan (I use a spray oil like Pam) with the sauce mixture. Sauté at a medium heat until very tender, about 10 minutes. Add a little water to keep the veg moist if necessary. Great as a side dish for fish or chicken. Add diced medium firm tofu or any other protein for a very simple, quick meal.
