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?


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.




                                   








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7 comments:

  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

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

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

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  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

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  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!

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

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

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