I love the silky smooth texture of ichiban, the deep, dark, long and slender Japanese eggplants.Try this recipe to serve as a quick appetizer or a vegetable side either hot or at room temperature.
Ichiban Japanese Eggplant with Ginger and Garlic
-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
Ingredients
- 11/2 lbs Japanese eggplant cut on the diagonal or into slices about 1/2 " thick
- 3 cloves of garlic, minced
- 2 tsp ginger, minced
- 1/4 tsp red pepper flakes or 1 jalapeño, seeded and sliced
- 1 TBSP canola oil
- For the sauce:
- 2 TBSP rice wine vinegar
- 1 TBSP sugar
- 1 TBSP cornstarch
- 1 tsp sesame oil
- 3 TBSP soy sauce
- Garnish: 3 green onions, scallions, chopped
Instructions
- Heat the oil in a skillet and saute the garlic, ginger and chili flakes or fresh chiles for 2-3 minutes.
- Meanwhile, slice the eggplant into 1/2" round slices or long diagonal slices. Add the eggplant to the garlic ginger mixture and sauté for 7-8 minutes until eggplant lightly browns and becomes tender.
- Mix the ingredients for the sauce in a small bowl and whisk until well combined. Pour the sauce into the skillet, toss to coat the eggplant and cook for another 5-6 minutes until eggplant slices are soft yet not falling apart.
- Remove eggplants to a bowl or platter. Garnish with chopped green onions. Can serve hot or room temperature as a vegetable side or an appetizer.
- Servings : 6
- Recipe Type : All Recipes, Appetizers, Vegetable Dishes & Sides, vegetarian
Related Recipes
Crawfish Bisque
Crawfish bisque is typically a treasured passed down family recipe. The aromatic roux based bisque with spicy crawfish stuffed heads...
Read More
Creole Remoulade Sauce
My family has passed down this recipe for spicy New Orleans style Creole remoulade sauce for generations. I serve it...
Read More
Spicy Strawberry Jalapeno Margarita
This sweet and spicy margarita is perfect for a warm spring evening or a hot summer night. Cinco de Mayo...
Read More
Comments are closed.