Seared Japanese Eggplant Recipe

Name: Seared Japanese Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon finely minced tangerine or orange peel; 2 teaspoons white sesame seeds; 1 teaspoon black sesame seeds; 1 teaspoon crushed red pepper flakes; 2 teaspoons nori flakes (1/2 sheet nori ground in a spice grinder), optional; 4 medium (1 pound) Japanese eggplant, cut in 1/2-inch-thick diagonal pieces; 2 tablespoons vegetable or grapeseed oil; 1 tablespoon dark sesame oil; 2 tablespoons mirin; 3 tablespoons soy sauce

Servings: persons

1 tablespoon finely minced tangerine or orange peel
2 teaspoons white sesame seeds
1 teaspoon black sesame seeds
1 teaspoon crushed red pepper flakes
2 teaspoons nori flakes (1/2 sheet nori ground in a spice grinder), optional
4 medium (1 pound) Japanese eggplant, cut in 1/2-inch-thick diagonal pieces
2 tablespoons vegetable or grapeseed oil
1 tablespoon dark sesame oil
2 tablespoons mirin
3 tablespoons soy sauce

1
In a small bowl, combine the tangerine peel, sesame seeds, chili flakes and nori flakes, if using. Coat the eggplant slices with 1 tablespoon of vegetable oil and then toss with the spice mixture; set aside.
2
In a large, heavy-bottom skillet over medium-high heat, heat the sesame oil and remaining 1 tablespoon vegetable oil until just before the smoking point. Add the seasoned eggplant, cooking until both sides are well-browned and softened, stirring frequently, about 8 minutes.
3
In a small bowl, combine the mirin, soy sauce, and 1 tablespoon water. Add the mirin-soy mixture to the skillet, and turn and baste the eggplant with the sauce, cooking for another minute. Spoon the eggplant into a colorful bowl and serve.
4
Active prep time: 15 minutes
5
Cooking time: 8 minutes

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* 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 10 ingredients. The key ingredients include: 1 tablespoon finely minced tangerine or orange peel, 2 teaspoons white sesame seeds, 1 teaspoon black sesame seeds, 1 teaspoon crushed red pepper flakes, and more.

Yes, Seared Japanese Eggplant 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.

Seared Japanese Eggplant

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