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A bowl of Japanese Eggplant Recipe stir-fry coated in a savory-sweet soy glaze, topped with green onions and sesame seeds.

Japanese Eggplant Recipe

A quick and flavorful Japanese Eggplant Recipe Stir Fry that transforms this tender vegetable into a restaurant-quality dish in under 15 minutes. Perfect for weeknights, endlessly versatile with sauces, and guaranteed to convert eggplant skeptics.
5 from 1 vote
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Course: Main dish, Side Dish
Cuisine: Asian, Fusion, Japanese
Keyword: Japanese eggplant recipes Chinese, Japanese eggplant recipes easy, Japanese eggplant recipes Mediterranean, Japanese eggplant recipes miso, Japanese eggplant recipes vegetarian, Japanese eggplant stir fry, Roasted Japanese eggplant recipes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 180kcal
Cost: $12

Equipment

  • 1 Large skillet / wok (Essential for quick stir-frying and even heat)
  • 1 Sharp chef’s knife (For diagonal cuts and scoring the eggplant)
  • 1 Cutting board (Keeps prep organized and safe)

Ingredients

  • 4 medium Japanese eggplants - Sliced diagonally scored
  • 2 tablespoon Sesame oil - For stir-frying
  • 3 cloves Garlic - Minced
  • 1 tablespoon Fresh ginger - Minced
  • 3 tablespoon Soy sauce - Use tamari for gluten-free
  • 1 tablespoon Miso paste - White or red
  • 1 tablespoon Rice vinegar - Adds tanginess
  • 1 tablespoon Brown sugar - For balance and glaze
  • 2 – Green onions - Sliced
  • 1 teaspoon Sesame seeds - Toasted
  • ½ teaspoon Red pepper flakes - Optional for heat
  • 2 tablespoon Fresh cilantro - Chopped garnish
  • 1 tablespoon Mirin or sake - Optional addition
  • 1 teaspoon Sriracha - Optional for spice
  • 1 teaspoon Peanut oil - Optional as sesame oil swap
  • 1 teaspoon Fresh lime juice - Optional for brightness

Instructions

  • Slice eggplants diagonally, score flesh in crosshatch, mince garlic and ginger, and mix sauce in a small bowl.
    Chopped raw eggplant pieces on a wooden board with bowls of garlic-chili sauce and soy sauce.
  • Heat sesame oil in a large skillet or wok over medium-high heat.
    Eggplant wedges being pan-fried with sesame seeds while oil is drizzled over them.
  • Place eggplant cut-side down, cook 3–4 minutes until golden, flip and cook another 2–3 minutes.
    Eggplant slices simmering in a frying pan with a spicy garlic-chili sesame sauce.
  • Push eggplant aside, sauté garlic and ginger briefly, then pour in the sauce and stir to coat.
    A plate of stir-fried eggplant with a glossy sauce, garnished with chopped green onions and sesame seeds.
  • Simmer until sauce thickens, garnish with green onions, sesame seeds, cilantro, and serve hot.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 200g | Calories: 180kcal (9%) | Carbohydrates: 22g (7%) | Protein: 5g (10%) | Fat: 9g (14%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 650mg (28%) | Potassium: 550mg (16%) | Fiber: 6g (25%) | Sugar: 10g (11%) | Vitamin A: 250IU (5%) | Vitamin C: 6mg (7%) | Calcium: 60mg (6%) | Iron: 1.2mg (7%)
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