Best Japanese Eggplant Recipe

 

This Japanese fashion eggplant recipe is made with ginger, scallions, and a barely spicy sauce. While it pairs very properly with fish (we had it with salmon), it can genuinely be a facet to simply about anything. Perfect for when you want a mild facet dish that can be thrown collectively in 30 minutes and you don’t prefer to be boring.

Ingredients

• 2 tablespoons canola oil

• 3 garlic cloves, minced

• 2 tablespoons ginger, minced

• 1-2 jalapenos, chopped

• 3 large scallions, chopped, green and white parts divided

• 1 1/2 pounds Japanese eggplant, sliced into thin rounds

• 3 tablespoons soy sauce

• 4 tablespoons rice wine vinegar

• 1 tablespoon sugar

• 1 tablespoon cornstarch

Directions

Heat canola oil over medium-high heat in a large skillet. Add garlic, ginger, jalapeños and white parts of scallions and cook for 2-3 minutes, until fragrant.
Stir in eggplant slices and cook for about 5 minutes, until eggplant has softened.
Meanwhile, combine soy sauce, rice wine vinegar, sugar and cornstarch in a small bowl. Once eggplants have softened, pour sauce into pan and bring to a boil, stirring to make sure all vegetables are coated. Reduce heat and cook for 5-6 additional minutes until sauce has thickened.
Remove from heat and top with scallion greens before serving.