Yakinasu, Pan Fried Eggplant

I love eggplant, however they tend to soak up lots of oil during cooking. My trick is ‘steaming’ while pan-frying, which really reduces the amount of cooking oil used and still tastes delicious!

Ingredients: 4-6 servings

  •  2 Japanese eggplants (about 1 lb.) also known as Chinese eggplant

Marinade

  • 2 tbsp. Soy Sauce
  • 2 tbsp. Mirin
  • 1 ½ tsps. grated fresh ginger
  • oil for frying

Method:

  1. Combine all the ingredients for Marinade Sauce in a medium shallow dish until sugar dissolves. Set aside.
  2. Slice eggplants diagonally to about 8mm thickness.
  3. Heat one tablespoon oil in a large frying pan. Add some of the sliced eggplant to the pan, being careful that each slice is flat in the pan and none overlap or stack. Fry for 2-3 min. and turn. Scatter 1-2 tablespoons of water over the eggplants and cover and cook until browned and softened.
  4. When each batch of eggplant is done, remove to a separate dish containing the marinade. Repeat with remaining eggplant until finished.
  5. Serve at room temperature.

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