Discover 4 delicious eggplant recipes, from microwave to one-pan dishes. Perfect for using up budget-friendly eggplants and easy enough for cooking beginners. Enjoy eggplant dishes that pair perfectly with rice or drinks.
Ingredients
Main Ingredients (2 servings)
Seasonings
Cooking Basics
Steps
- Cut off the tough ends of the eggplant and peel.
- Wrap the eggplant in plastic wrap and lightly coat the surface with cooking oil.
- Place the eggplant on a microwave-safe plate and heat in a 600W microwave for 3 minutes and 30 seconds.
- In a microwave-safe resealable bag, combine Shiro Dashi (White Soy Sauce Base), grated ginger, and the heated eggplant. Marinate for about 5 minutes.
- Remove the eggplant and slice it into bite-sized rounds.
- Arrange on a plate, drizzle with the marinade, and garnish with chopped myoga ginger and shiso leaves if desired. Key Tip: The eggplant becomes incredibly flavorful and tender with just microwaving and marinating. The leftover skins can be stir-fried like kinpira for a delicious, waste-free meal.
- Remove the tough ends of the eggplant, peel in a striped pattern, and cut into bite-sized pieces.
- Place the cut eggplant in a resealable bag with potato starch and shake to coat evenly.
- Mix together soy sauce, mirin (sweet rice wine), vinegar, sugar, and grated ginger.
- Heat cooking oil in a frying pan over medium heat. Arrange the eggplant with the skin side down.
- Flip and cook until browned all over.
- Wipe off excess cooking oil with paper towels. Pour in the mixed seasonings and stir.
- Cook until the sauce thickens and coats the eggplant.
- Arrange on a plate and sprinkle with toasted sesame seeds if desired. Key Tip: The tender eggplant coated in a sweet and savory soy sauce is a perfect match for rice.
- Mix together cooking sake (rice wine), mirin (sweet rice wine), miso paste, sugar, and soy sauce.
- Cut off the tough ends of the eggplant, slice in half lengthwise, and score the cut surface in a criss-cross pattern.
- Heat eggplant and cooking oil in a frying pan over medium heat. Coat the eggplant with cooking oil, arrange with the cut side down.
- Cover and cook for 2 minutes over medium heat, then flip and cook for another 2 minutes with the lid on.
- After cooking, pour in the mixed seasonings.
- Cook until the sauce thickens and coats the eggplant, arranging with the skin side down.
- Tear a sliced cheese in half and place it on top of the eggplant. Cover and cook over low heat for about 1 minute until the cheese is melted.
- Arrange on a plate and sprinkle with chopped green onion if desired. Key Tip: The tender eggplant, sweet miso sauce, and melted cheese are a superb combination.
- Cut off the tough ends of the eggplant and slice thinly into 5mm thick pieces.
- Soak the thinly sliced eggplant in salt water for about 10 minutes to remove bitterness.
- Drain in a colander and squeeze out excess water by hand.
- Place the squeezed eggplant in a frying pan. Add all-purpose flour, potato starch, and Chinese soup paste (Shantan), and mix until evenly coated.
- Add the egg and mixed cheese, and mix until the egg is well incorporated.
- Use a spatula to gather the ingredients and form into a circular shape of about 22cm in diameter.
- Heat over medium heat, pour sesame oil around the edges, and cook while coating the entire pan with cooking oil until the bottom is browned and the mixture slides easily.
- Flip the mixture, cover, and cook over medium-low heat for 2 minutes. After cooking, remove from the pan, cut into desired portions, and serve. Key Tip: Easy to make in just one pan. The savory aroma of the browned exterior, the crispy texture, and the tender eggplant inside are delicious.
🌾 Recommended Rice for This Dish
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