Japanese Eggplant Aubergine Saute

Savor the bold and delicate flavors of our Japanese Eggplant Aubergine Sauté, a quick and flavorful dish perfect for weeknight dinners or elegant gatherings. This recipe highlights tender, golden-brown Japanese eggplants infused with a savory soy sauce and mirin glaze, balanced by the subtle heat of red chili flakes and aromatic garlic and ginger. Toasted sesame oil adds a nutty depth, while sliced green onions and sesame seeds provide a fresh and crunchy finish. Ready in just 25 minutes, this versatile dish can be served as a side or a stand-alone vegetarian delight, pairing wonderfully with steamed rice or noodles. Perfectly combining ease, authenticity, and bold Japanese flavors, this sauté is sure to become a household favorite.

Nutriscore Rating: 77/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 3 medium-sized Japanese eggplants
• 3 tablespoons Soy sauce
• 2 tablespoons Mirin
• 2 tablespoons Sesame oil
• 1 teaspoon Sugar
• 2 minced Garlic cloves
• 1 teaspoon (grated) Ginger
• 0.5 teaspoon Red chili flakes
• 2 stalks (sliced) Green onions
• 1 teaspoon Toasted sesame seeds
• 2 tablespoons Neutral cooking oil (e.g., vegetable oil)

Directions

Step 1

Wash the Japanese eggplants and slice them into thin rounds or half-moon shapes about 1/4 inch thick.

Step 2

In a small bowl, mix the soy sauce, mirin, sugar, and red chili flakes. Stir until the sugar dissolves. Set aside.

Step 3

Heat 2 tablespoons of neutral cooking oil in a large skillet over medium heat.

Step 4

Add the sliced eggplants in a single layer, working in batches if needed, and sauté them for 3-4 minutes on each side until they soften and become golden brown. Remove the eggplants from the skillet and set aside temporarily.

Step 5

In the same skillet, lower the heat to medium-low and add the sesame oil, minced garlic, and grated ginger. Sauté for about 30 seconds, until fragrant.

Step 6

Pour the soy sauce mixture into the skillet and let it simmer for 1-2 minutes until slightly thickened.

Step 7

Return the sautéed eggplants to the skillet and toss them gently to coat them evenly with the sauce. Cook for an additional 2-3 minutes to allow the flavors to meld.

Step 8

Transfer the eggplants to a serving dish, garnish with sliced green onions and toasted sesame seeds, and serve warm.

Nutrition Facts

Serving size	779.1 grams (779.1g)

Amount per serving	% Daily Value*
Calories	801

Total Fat 59.10g	76%
Saturated Fat 8.40g	42%
Polyunsaturated Fat 11.70g
Cholesterol 0mg	0%
Sodium 1749mg	76%
Total Carbohydrate 63.40g	23%
Dietary Fiber 19.80g	71%
Total Sugars 42.30g
Protein 11.80g	24%

Vitamin D 0IU	0%
Calcium 123mg	9%
Iron 3mg	17%
Potassium 1695mg	36%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.9%

Protein: 5.7%

Carbs: 30.5%