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
Published on January 3, 2020 | By surleplat |
- Prep Time
- Cook Time
- 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
- 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.