Eggplant, Okra, and Kabocha Squash in Nanban Sauce – a delicious recipe with Eggplants, much, much, Vinegar, Soy sauce, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Chop off the stem end of the eggplants, slice lengthwise in half, cover in plastic wrap, then microwave for 2 minutes.
2
Set aside without removing the plastic wrap.
3
Slice the kabocha into thin wedges, and chop off the stem end of the okra.
4
Put the oil in a frying pan, and fry the kabocha and okra.
5
(The okra should not be fried too long to maintain a crisp texture.)
6
While frying the kabocha and okra, combine the ingredients, then mix in the finely chopped myoga and grated ginger for the sauce.
7
Once the kabocha and okra are done frying, add the sauce to the frying pan.
8
Add the julienned green peppers and carrots.
9
Remove the plastic wrap from the eggplants, arrange them on a dish, then top with the vegetables in nanban sauce, and serve!
85
kcal
Calories
17
g
Carbs
3
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 small Eggplants, 1 as much (to taste) Okra, 1 as much (to taste) Kabocha squash, 5 tbsp Vinegar, and more.
Yes, Eggplant, Okra, and Kabocha Squash in Nanban Sauce falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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