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This sweet, savory and spicy sauteed eggplant recipe is a popular traditional appetizer served all over Japan.

A lot of Japanese recipes using eggplants tend to be on the sweeter side of the flavor spectrum. But not this one! This sauteed eggplant recipe is a little sweet, but has more prominent savory and nutty flavors. It’s definitely worth a try.


·         2 dried Chinese red chilies (finely chopped)
·         1 small eggplant (chopped bite size (about 3 cups))
·         2 tablespoons vegetable oil
·         1 tablespoon sesame oil
·         1 tablespoon granulated sugar
·         1 tablespoon miso paste
·         1 stalk scallion (finely chopped)
·         3 tablespoons water


·         2 tablespoons sake
·         1 1/2 tablespoon mirin
·         1 1/2 tablespoon soy sauce


1.   Put the eggplant in a bowl of cold water and soak for 10 minutes.
2.   Mix all the ingredients for the sauce in a bowl and set aside.
3.   Drain and pat the eggplant dry with paper towels.
4.   In a large pan over medium heat, add vegetable oil, sesame oil and dried chilies. Cook for 1 minute.
5.   Add eggplant and cook until the pieces soften (about 3-4 minutes).
6.   Turn the heat up to high, add sauce and cook for one minute.
7.   Add sugar, stir well and cook for one minute.
8.   Add miso paste and water, stir and cook for 3-4 minutes, until eggplant is tender.
9.   Transfer to a bowl and top with chopped scallions. Serve immediately.

Source; click

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