Japanese Eggplant Stir-Fry
Japanese Eggplant Component:
2 Japanese eggplants, thinly sliced
2 tbsp vegetable oil
2 cloves garlic, finely chopped
1 tbsp ginger, grated
2 tbsp soya sauce
1 tbsp mirin
1 tbsp sesame oil
1 tbsp sesame seeds, roasted
Green Onions, chopped (for garnish)
Japanese Eggplant Instruction:
- Heat vegetable oil in a pan on medium heat.
- Add minced garlic and grated ginger to the pan and fry for about a minute until fragrant.
- Add the sliced Japanese eggplants to the wok and cook, stirring occasionally, for 5-7 minutes, until they are soft and lightly browned.
- In a small bowl, whisk together soy sauce and mirin. Pour the mixture over the brinjals and toss to coat them evenly.
- Continue cooking for the next 2-3 minutes until the brinjals are soft and well coated with the sauce.
- Drizzle sesame oil over the fried eggplant and quickly toss it to distribute the flavor.
- Switch off the heat and transfer the brinjals to a serving dish.
- Sprinkle toasted sesame seeds and chopped green onions on top to enhance the taste and garnish.
- Serve Japanese Eggplant as a side dish or as a main meal with steamed rice. Enjoy the delicious taste of this simple and healthy recipe!
Note: You can adjust the seasoning according to your taste by adding more soy sauce or mirin. additionally, you can also add other vegetables like bell peppers or mushrooms to the stir-fry for added variety.
