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
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

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Seared Japanese Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions