Description
Savor the flavors of Japan with this Healthy Japanese Eggplant Recipe Rich, featuring tender eggplants infused with savory soy sauce, fresh ginger, and garlic. This dish is not only a culinary delight but also a healthy choice that fits perfectly into any meal—whether you’re entertaining guests or enjoying a cozy night in. With its umami-rich sauce and vibrant presentation, it’s sure to impress!
Ingredients
Scale
- 2 medium Japanese eggplants
- 1 tablespoon salt (for sweating eggplants)
- 2 tablespoons olive oil (for cooking)
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon toasted sesame oil
- 2 green onions, finely chopped (for garnish)
- 1 tablespoon toasted sesame seeds (for garnish)
Instructions
- Slice the Japanese eggplants in half lengthwise and lightly sprinkle with salt. Let sit for 15 minutes to draw out moisture. Rinse and pat dry.
- In a bowl, mix together soy sauce, minced garlic, grated ginger, and sesame oil.
- Heat olive oil in a skillet over medium heat. Sear the eggplant halves cut side down for 5-7 minutes until golden brown.
- Flip the eggplants and pour the sauce over them. Cover and cook on low heat for an additional 10-12 minutes until tender.
- Serve garnished with green onions and toasted sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Searing
- Cuisine: Japanese
Nutrition
- Serving Size: 1/2 eggplant (approximately 150g)
- Calories: 140
- Sugar: 4g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg