Skip to main content

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!


Post a Comment

Popular posts from this blog

Malaysian Sodhi (Indian Coconut Milk Stew)

Sodhi. Coconut milk infused and laced ( Shrimp Coconut Milk ) Indian coconut stew. In fact, sodhi is the branching of  Masak Lemak ( Vegetarian Malay Spinach Coconut Stew ), or vice-versa or whichever. Sodhi is definitely a popularity amongst the Indians and without a doubt, in my house as well. Sodhi is usually drenched over rice, and eaten alongside side dishes. Trust me, nothing like sodhi soaking or flooding up your rice and then, using your hands for mushy-mushy diving inside eating style. Sodhi. Like, every once a week in my house. In other words, a regularity and it is a dish that can be put up effortlessly. Needless to say, easy cooking and mind you, there are other variances of sodhi too, which I have already shared before ( Malu Kirata , Kiri Hodi , Prawn Sodhi & Cabbage Sodhi ). This latest sodhi? Basically, the humble, basic simplicity, but why a Malaysian Sodhi? Well, Cooked by this “The Crazy Lover” who is a typical, true and true Malaysian, and cooked in her, most o

Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry)

Look at this earthen pot and in it thick, salty, spicy and vibrantly exciting to our palates and eyes  Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry). Like immediately can trigger our hunger throne right? I know. I am definitely a big fan of this Indian style salted fish curry and salted fish on the whole by itself ( Spicy Ikan Bilis Potato , Sambal Tumis Ikan Bilis  &  Sambal Kentang Ikan Asin ), can drive me crazy because I so love saltiness. In fact, every day can be a salted fish meal day for me ( Salted Fish Pickle , Bean Sprouts Salted Fish  & Steamed Pork Salted Fish ). But, I think we all know it? Too much of saltiness and salt can ruin our health? Of course. Then again, there is such a thing as every now and then saltiness as our best friend? How do make this salted fish curry? Nothing much, no major confusing cooking matter ( Salted Fish Bone Curry ). My recipes as always will never cause you to struggle in the kitchen. Ingredients listed below

Restoran Orkid Thai - Section 9, Shah Alam

By the third day, Iphone 7 started showing its dark side. Really a terrifying-horrible shocking discovery, it kept rebooting every now and then for no apparent reason. Obviously, I couldn’t believe my eyes. Duh! Its a brand new phone I paid from  my savings ( Da De Bak Kut Teh Subang Jaya ), never ever have I encountered such a problem with my previous faithfully yours 6 year old Iphone 5. Absolutely heart wracking, I really couldn’t find the time ( Karaikudi Chicken Curry & Fikcles Cafe Taman Tun ) to rush to the service centre amidst the busyness of getting ready for the family wedding and another travel venture ( Oats Fried Prawn s ). Keeping my fingers crossed, hoping it’s just a minor teething problem, I went ahead with shopping nearby Plaza Shah Alam and Plaza Masalam. Accompanied by my niece, we bought a couple of things and then of course, naturally, shopping is more or less regarded as synonymous with hunger throne.