Simmered Eggplant and Myoga Ginger – a delicious recipe with Eggplant, ginger, Sesame oil, mirin, Sugar, granules. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cut the eggplant in half vertically.
2
Make some fine and shallow cuts into the skin.
3
Cut the eggplant into 3 parts diagonal to the shallow cuts.
4
Cut the myoga ginger into chunks along the fibers.
5
Add the eggplant into a pan and pour over enough water to cover.
6
Heat and once the water has boiled, boil for 1 minute.
7
Strain the hot water from the pan and heat the eggplant once again.
8
Add the sesame oil and stir-fry lightly to blend the flavors.
9
Add the flavorings except for the soy sauce.
10
Cover with a lid and heat for 2 minutes.
11
Add the soy sauce and myoga ginger and heat over a high heat to evaporate the water.
12
Adjust the soy sauce according to the amount of eggplant and according to your taste.
212
kcal
Calories
4
g
Fat
44
g
Carbs
7
g
Protein
FatCarbsProtein
* 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 7 ingredients. The key ingredients include: 4 Eggplant, 8 Myoga ginger, 1 tsp to 1 tablespoon Sesame oil, 1 tbsp of each Sake and mirin, and more.
Yes, Simmered Eggplant and Myoga Ginger 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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