Japanese Eggplant Teriyaki

27 Sep
I have been working through the Asian themed veggie pack I got with Bountiful Baskets and decided to first figure out what to do with the eggplant.  I came across a few recipes for Japanese Eggplant Teriyaki, and decided that would be it.  The tricky part was that I only had 1 eggplant, but most recipes called for 4-5.  So, I scaled back the ingredients as best I could, but I still think I had too much of the liquids in the pan with the eggplant.  However, it still turned out pretty tasty.
Japanese Eggplant Teriyaki
  • 1 lb Japanese eggplant, about 4-6
  • 1/4 cup vegetable oil
  • 2 -3 drops sesame oil
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup white sugar
  • 1 tablespoon ginger root, grated
  • toasted sesame seeds
  1. Cut the eggplants into 1/2″ slices and soak in water for 10-15 minutes. Drain and dry them.
  2. Heat a large non-stick skillet and add the vegetable oil, sesame oil, soy sauce, mirin, sugar and ginger.  Place the eggplant slices in the skillet and cook the eggplant slices on both sides until tender.
  3. Remove from heat and add to serving dish.  Sprinkle with toasted sesame seeds and serve.

2 Responses to “Japanese Eggplant Teriyaki”

  1. Jenn September 27, 2011 at 7:08 am #

    I’m always curious to find out the dishes you will make with your baskets. You are definitely more adventurous in the kitchen. And your recipes always seem to come out good! Impressive!

    Like

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