Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂
Thank you for visiting my blog.
Eggplant is one of my favorite vegetables! You can eat it in many different ways (meaning, I use it to cook Japanese food, Chinese food and Italian with it!) and you can have it hot or cold.
Pan fried eggplants was served on Day 5 of the 5 day challenge, but I cook this all the time and have it with rice or with my noodles.
It is served in the red bowl, and you can make this vegetarian or vegan, depending on how you make the “Dashi” broth. If you only use Konbu kelp, it would be vegan, if you use Bonito flakes (fish flakes), it would be vegetarian (the flakes would not be in the dish, just used to extract flavor, but if you consider that not vegetarian, you can cook with out it)
So, to make the pan fried eggplants, you would need:
-3 thin Eggplants
-2 Tablespoon sesame oil
-120cc Dashi broth
– 3 Tablespoon Soy sauce
-2 Tablespoon Mirin or Raw sugar
-1 Tablespoon Cooking rice wine (Sake)
Step 1: Cut the eggplants about 1.5 cm thick, stir fry with sesame oil until tender.
Step 2: Pour the rest of ingredients into the pan and let it simmer for 3-5min, serve hot or cold.
I sprinkled it with bonito flakes, but that’s optional too. It goes well with rice, and I enjoy the left overs even when it’s cold! Quick and easy, yet very tasty.