• 25minutes
  • 177calories

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Nutrition Info . . .

MineralsPhosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 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)

  2. 1 garlic clove

  3. 1 slice fresh ginger

  4. 1/4 cup soy sauce (or tamari)

  5. 2 teaspoons mirin (you can use a bit more if you prefer your sauce a little sweeter)

Instructions Jump to Ingredients ↑

  1. Combine Soy sauce, mirin, crushed garlic and ginger in a bowl.

  2. Slice your eggplant thinly and into small pieces.

  3. Toss eggplant in hot pan (I use a spray oil like Pam) with the sauce mixture.

  4. Sauté at a medium heat until very tender, about 10 minutes.

  5. Add a little water to keep the veg moist if necessary.

  6. Great as a side dish for fish or chicken.

  7. Add diced medium firm tofu or any other protein for a very simple, quick meal.


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