Japanese Eggplant Saute

Like this for me. When I have particularly invested in certain ingredients for a particular dish, I must make sure the balance of the ingredients must be used up. Otherwise, such a waste to our money right? Moreover, Japanese dishes are not a regular call in my house, but since those ingredients are already there, I should right? Remember I told you before (Simmered Daikon)? Logically, another dish popping up on our dining table (Teppanyaki Salmon). Cooked by yours truly Nava K. Can't be by my other half-half, though I am still trying to get him. So far, its the same story, regardless, let's see what the future holds. Now, coming back to the recipe of the day, Japanese Eggplant Saute, a vegetarian or meatless version, what should I say. Eggplant (Eggplant Tikka Masala & Brinjal Stir Fry) and capsicum cooked and coated in tadbit of spicy and salty sauce, atop sprinkled roasted white sesame seeds and spring onion garnished. Not bad right? Nava K and her Japanese Eggplant Saute?

Ingredients

1 small yellow capsicum - remove seeds and sliced into medium size pieces

2 medium size eggplant - peel 4 lengthwise strips of skin from eggplant in alternating

strips and discard. Next slice eggplant into round pieces.

4 tbsp oil
4 garlic - chopped
1/2 inch ginger -chopped 

1-2 tbsp roasted white sesame seeds

Spring onion for garnishing

For the sauce

1-2 tbsp chilli sauce
2 tsp mirin 

1 tbsp Japanese soya sauce

Sugar for taste

1-2 red chillies - thinly sliced

Salt for taste (taste first before adding) 

Method

Place eggplant and capsicum in a bowl of cold water for 10 minutes.

Drain and pat dry.

Heat oil and when heated, add eggplant and capsicum.  

Stir fry for 5 minute while adding some water to soften the veggies. 
(Note: will take a while to soften unless you stir fry over high heat)

Add chilli sauce, chillies, soya sauce, sugar and salt. 

Stir fry for 1 minute.

Off heat and sprinkle sesame seeds.

Garnish with spring onion before serving.