How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Japanese Eggplant (Aubergine) Saute?

You need 5 ingredients. The key ingredients include: 5 Japanese eggplants, sliced thinly the short way (they're long and thin- if you only have the larger eggplant, one medium is plenty, diced), 1 garlic clove, 1 slice fresh ginger, 1/4 cup soy sauce (or tamari), and more.

Is Japanese Eggplant (Aubergine) Saute suitable as vegetarian?

Yes, Japanese Eggplant (Aubergine) Saute falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Japanese Eggplant (Aubergine) Saute?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese Eggplant (Aubergine) Saute Recipe

Name: Japanese Eggplant (Aubergine) Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 Japanese eggplants, sliced thinly the short way (they're long and thin- if you only have the larger eggplant, one medium is plenty, diced); 1 garlic clove; 1 slice fresh ginger; 1/4 cup soy sauce (or tamari); 2 teaspoons mirin (you can use a bit more if you prefer your sauce a little sweeter)

Try this homemade Japanese Eggplant (Aubergine) Saute recipe the whole family will love. Made with Japanese eggplants, garlic, ginger and soy sauce. Eas…

This Japanese Eggplant (Aubergine) Saute relies on simple, everyday ingredients such as garlic clove, fresh ginger and soy sauce (or tamari). It comes together quickly and makes 4 servings, at about 82 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

5 Japanese eggplants, sliced thinly the short way (they're long and thin- if you only have the larger eggplant, one medium is plenty, diced)
1 garlic clove
1 slice fresh ginger
1/4 cup soy sauce (or tamari)
2 teaspoons mirin (you can use a bit more if you prefer your sauce a little sweeter)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
82 kcal
Category
Vegetarian

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Japanese Eggplant (Aubergine) Saute

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