Monday, August 18, 2014

Spicy Japanese Eggplant

I was thrilled try a recipe from a beautiful Japanese cookbook, Everyday Harumi.  This was so delicious, the whole family was fighting over the last bite!  I made a few modifications and here's our version.

2 japanese eggplants (or 1 large "regular" eggplant)
1/3c. soy sauce
2 1/2 Tb. sugar
1/4 c. unseasoned rice vinegar
2 scallions, minced
1/2 tsp minced garlic
1 tsp minced ginger
red pepper flakes
vegetable or canola oil

Cut eggplant into chunks and soak in cold water for 5-10 mins.  Drain and pat dry.
Combine soy sauce, sugar, rice vinegar, ginger and garlic.  Add red pepper flakes to your liking.
Heat a few tablespoons oil in a skillet.  Sautee the eggplant until it turns soft and starts to brown.  Drain on a paper towel.  In a mixing bowl, combine the sauce mixture and the eggplant.  Let stand for 5-10 mins before serving.  Garnish with the scallions and enjoy.

We ate this over rice and I also served a side of tofu drizzled with soy sauce and dusted with crushed peanuts.

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