Japanese Glazed Eggplant (Aubergine) Recipe

Name: Japanese Glazed Eggplant (Aubergine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon gingerroot, minced; 3 garlic cloves, crushed (suit to taste); 3 tablespoons soy sauce; 1 tablespoon seasoned rice vinegar; 1/2 teaspoon sesame oil; 1 tablespoon brown sugar; 1/4 teaspoon cornstarch; 2 medium eggplants; 2 tablespoons oil; water; 1 tablespoon sesame seeds (optional)

Servings: persons

1 tablespoon gingerroot, minced
3 garlic cloves, crushed (suit to taste)
3 tablespoons soy sauce
1 tablespoon seasoned rice vinegar
1/2 teaspoon sesame oil
1 tablespoon brown sugar
1/4 teaspoon cornstarch
2 medium eggplants
2 tablespoons oil
water
1 tablespoon sesame seeds (optional)

1
["In a small bowl, combine first 7 ingredients. Set aside.", "Wash your eggplants. Cut off the top and then cut in half length wise. If necessary, make the eggplant halves short enough to fit into a 12"" skillet. Using a knife, make criss cross marks on the eggplant, making sure that the eggplant doesn't break apart. Leave skin on eggplants.", "Heat 1 tablespoon oil in 12"" skillet.", "Heat oil over medium high heat. Lay 2 eggplant halves in pan, followed by 1/4 water. Cover and let cook for 7-10 minutes or until eggplant is lightly browned. Carefully remove eggplant halves from skillet; set aside.", "Repeat with 2 other eggplant halves and other tablespoons oil.", "Pour sauce mixture into skillet and cook for 2-3 minutes or until thickened.", "Pour sauce over the criss-crossed side of eggplant. Sprinkle sesame seeds on top."]

240

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 11 ingredients. The key ingredients include: 1 tablespoon gingerroot, minced, 3 garlic cloves, crushed (suit to taste), 3 tablespoons soy sauce, 1 tablespoon seasoned rice vinegar, and more.

Yes, Japanese Glazed Eggplant (Aubergine) 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.

Japanese Glazed Eggplant (Aubergine)

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