Stir-Fry Japanese Eggplant

Japanese Eggplant Plated

Garden-fresh and tender Japanese eggplant.

From our garden to your table (well…from our garden to our table…but to your table via this recipe!). This simple vegan recipe takes very little time and effort to prepare. The Flavor-to-Effort ratio* is very high and along with a little brown rice, makes a satisfying, nutritional and calorie-conscience meal.

4-5 Japanese eggplants (cut into bite-size pieces)
2 tablespoons rice vinegar
2 tablespoons vegan miso soup
1 tablespoon sugar
1 tablespoon Gluten-Free Tamari
2 tablespoons extra virgin olive oil
1 teaspoon sesame oil
2 teaspoons sesame seeds

Put a pinch of salt in a bowl of water and soak eggplants in the salted water for about 10 minutes. Drain and dry them with paper towels.

Combine rice vinegar, miso, sugar, and soy sauce in a small bowl and set aside.

Heat olive oil in a skillet on medium heat. Fry eggplants for 4-5 minutes. Pour the sweet and sour sauce over eggplants. Cover and simmer on medium-low heat until liquid is almost gone.

To serve, add sesame oil and sprinkle with sesame seeds.

  • Flavor-to-Effort ratio is something I created. This recipe is very flavorful and takes very little effort. I would rate it an 8 out of 10 on my scale.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
This entry was posted in Dinner, Gluten-Free, vegan and tagged . Bookmark the permalink.

2 Responses to Stir-Fry Japanese Eggplant

  1. Trena says:

    We love this when we but it out to dinner or carry home. But like it spicey ! One problem we have is finding the small eggplant. Once we find some we will try this. Thank you …


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