Thursday, January 3, 2013

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?

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) 

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.



  1. very nice dish.
    yes you must plan to go Japan..maybe go there during cherry blossom..
    I been to japan few times but always miss cherry blossom.. sigh

  2. This is an extremely intriguing dish - Love it :-)

  3. Delicious, japense eggplant, I have a weakness towards japanese food.

  4. hi nava, i like eggplants very much from curry to towchu and simple grill - but have not tried this style with sesame seeds and sauce.
    another great way for eggplants. have a great week

  5. i took a japanese religion course when i was in undergrad and i remember seeing all these beautiful pictures of temples and sceneries and food. ever since, i have wanted to visit japan but hopefully some day soon :)

    this looks like a very tasty dish and it's a nice way to add eggplants into our recipes!

  6. Ooooh great idea for aubergine! Never tried it like this before.

  7. This is interesting, never come across this, must try it because I love using eggplants differently. Happy New Year!


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