20 Delicious Japanese Eggplant Recipes You Need to Try

If you’re looking to spice up your meals with some delicious and versatile dishes, Japanese eggplant is a great ingredient to experiment with. Its mild flavor and silky texture make it perfect for grilling, stir-frying, or even roasting. Dive into this collection of recipes that highlight the unique characteristics of Japanese eggplant, and discover how to bring a taste of Japan to your kitchen with ease.

Eggplant Tempura with Dipping Sauce

Eggplant tempura is a delightful way to enjoy this versatile vegetable. The eggplant is sliced and coated in a light, crispy batter, making it a treat for both the eyes and the palate. It has a satisfying crunch on the outside and a tender, flavorful interior that pairs wonderfully with a savory dipping sauce.

This recipe is straightforward and perfect for both beginners and seasoned cooks. Whether you’re looking for a side dish or a snack, eggplant tempura is sure to impress with its unique flavors and textures.

Ingredients

• 2 medium Japanese eggplants, sliced into rounds
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1 cup cold water
• Vegetable oil for frying
• Salt to taste

Instructions

1. Prepare the Batter: In a mixing bowl, whisk together the flour, cornstarch, baking powder, and a pinch of salt. Gradually add cold water until the batter is smooth and slightly thick.
2. Heat the Oil: In a deep frying pan, heat about 2 inches of vegetable oil over medium heat. The oil is ready when a small drop of batter sizzles upon contact.
3. Fry the Eggplant: Dip each eggplant slice into the batter, allowing the excess to drip off. Carefully place them in the hot oil, frying in batches to avoid overcrowding. Cook for about 2-3 minutes or until golden brown on each side.
4. Drain and Serve: Once cooked, remove the eggplant tempura and drain on paper towels. Sprinkle with salt to taste and serve immediately with your favorite dipping sauce.

Grilled Miso-Glazed Eggplant

Grilled miso-glazed eggplant is a delightful dish that combines the rich umami flavors of miso with the smoky goodness of grilled vegetables. The eggplant becomes tender and juicy, absorbing the sweet and savory glaze that caramelizes beautifully on the grill. It’s a simple recipe that can be prepared in no time, making it perfect for both weeknight dinners and special occasions.

Not only is this dish easy to make, but it also showcases the eggplant’s natural flavor. The glaze adds depth and a hint of sweetness that balances perfectly with the eggplant’s earthiness. Serve it as a main dish or a side, and watch it disappear from the table!

Ingredients

• 2 medium Japanese eggplants
• 3 tablespoons white miso paste
• 2 tablespoons mirin
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1 tablespoon toasted sesame seeds
• Chopped green onions for garnish

Instructions

1. Prepare the Eggplants: Preheat your grill to medium heat. Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern without cutting through the skin.
2. Make the Miso Glaze: In a small bowl, mix together the miso paste, mirin, soy sauce, sesame oil, and sugar until smooth.
3. Glaze the Eggplants: Brush the miso mixture generously over the cut sides of the eggplants.
4. Grill the Eggplants: Place the eggplants cut-side down on the grill. Cook for about 5-7 minutes, then flip and grill for another 5 minutes until tender and slightly charred.
5. Serve: Once done, remove from the grill, sprinkle with toasted sesame seeds and chopped green onions. Enjoy warm!

Eggplant and Tofu Stir-Fry

This Eggplant and Tofu Stir-Fry is a delightful blend of flavors and textures that you’ll love. The tender eggplant pairs beautifully with the soft tofu, creating a satisfying dish that’s both hearty and healthy.

With just a few simple ingredients and steps, you can whip up this vibrant stir-fry in no time. It’s perfect for a quick weeknight dinner or a leisurely weekend meal, and it’s packed with nutrients!

Ingredients

• 1 medium eggplant, diced
• 1 block of firm tofu, cubed
• 1 bell pepper, sliced
• 3 green onions, chopped
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• Salt and pepper to taste

Instructions

1. Prep the Tofu: Start by pressing the tofu to remove excess moisture. Cut it into bite-sized cubes and set aside.
2. Stir-Fry the Veggies: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, cooking for about 30 seconds until fragrant. Then, add the diced eggplant and bell pepper, stirring frequently until softened, about 5-7 minutes.
3. Add the Tofu: Gently fold in the cubed tofu and cook for another 5 minutes, allowing it to warm through and absorb flavors.
4. Season: Pour in the soy sauce and sesame oil, tossing everything to coat evenly. Cook for an additional 2-3 minutes, then season with salt and pepper to taste.
5. Serve: Garnish with chopped green onions and enjoy your Eggplant and Tofu Stir-Fry hot over rice or noodles!

Japanese Eggplant Pickles

Japanese eggplant pickles are a delightful way to enjoy the unique flavor and texture of eggplants. These pickles bring a refreshing crunch and a slightly tangy taste that enhances any meal. They are not only easy to prepare, but they also offer a perfect balance of salty and sweet notes, making them a great addition to rice dishes, sandwiches, or as a side snack.

To make Japanese eggplant pickles, all you need are a few simple ingredients and a bit of patience while they marinate. Once prepared, these pickles can last for several weeks in the refrigerator, allowing you to enjoy their deliciousness whenever you want.

Ingredients

• 2 medium Japanese eggplants
• 1 cup rice vinegar
• 1/2 cup soy sauce
• 1/4 cup sugar
• 1 tablespoon salt
• 2 cloves garlic, sliced
• 1 teaspoon grated ginger
• 1 tablespoon sesame seeds (optional)

Instructions

1. Prepare the Eggplants: Slice the eggplants into 1/4-inch thick rounds. Sprinkle with salt and let them sit for about 30 minutes to draw out excess moisture.
2. Make the Pickling Liquid: In a saucepan, combine rice vinegar, soy sauce, sugar, salt, garlic, and ginger. Heat the mixture over medium heat, stirring until the sugar dissolves. Remove from heat and let it cool.
3. Pack the Eggplants: Rinse the salted eggplant slices under cold water and pat them dry. Pack them tightly into a clean jar. Pour the cooled pickling liquid over the eggplants, ensuring they are fully submerged.
4. Marinate: Seal the jar and refrigerate for at least 24 hours before enjoying. For the best flavor, let them marinate for 3-5 days.
5. Serve: Enjoy your pickles as a side dish, in salads, or as a topping for rice bowls!

Sesame Eggplant Salad

Sesame Eggplant Salad is a light and refreshing dish that showcases the delicate flavor of Japanese eggplant. With its tender texture and slight sweetness, this salad is both satisfying and easy to prepare. Tossed with a vibrant mix of colorful veggies and a simple sesame dressing, it’s a delightful addition to any meal.

Perfect for warm days, this salad can be served as a side or a light main dish. Its crisp vegetables and nutty sesame flavor create a balance that’s hard to resist. Whether you’re looking for a quick lunch or a unique side dish, this salad is simple, delicious, and full of color!

Ingredients

• 2 medium Japanese eggplants, diced
• 1 red bell pepper, diced
• 1/2 cucumber, sliced
• 1 small red onion, diced
• 1 block of firm tofu, cubed
• 3 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame seeds
• 2 green onions, chopped
• Fresh cilantro for garnish

Instructions

1. Prepare the Vegetables: In a pan over medium heat, add a splash of sesame oil and sauté the diced eggplant until tender, about 5-7 minutes. Remove from heat and let cool.
2. Make the Dressing: In a small bowl, whisk together the remaining sesame oil, soy sauce, rice vinegar, and sesame seeds.
3. Toss the Salad: In a large bowl, combine the sautéed eggplant, diced bell pepper, cucumber, red onion, and tofu. Pour the dressing over the salad and gently mix to combine.
4. Garnish and Serve: Top the salad with chopped green onions and fresh cilantro before serving. Enjoy your refreshing Sesame Eggplant Salad!

Eggplant and Vegetable Curry

This eggplant and vegetable curry is a delightful dish that brings together rich flavors and vibrant colors. It’s a comforting meal, perfect for any day of the week, and is surprisingly easy to prepare. The combination of spices gives it a warm, aromatic quality while the vegetables, including tender eggplant, absorb all the delicious sauce.

You’ll love how the creamy coconut milk balances the heat from the spices. This curry is not just tasty but also customizable; you can throw in any seasonal vegetables you have on hand. Serve it over a bed of fluffy rice for a satisfying and hearty meal.

Ingredients

• 2 medium Japanese eggplants, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 bell pepper, diced
• 1 can (14 oz) coconut milk
• 2 tablespoons curry paste (red or yellow)
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Cilantro for garnish
• Cooked rice, for serving

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger, sautéing until the onion is translucent.
2. Stir in the curry paste and cook for another minute, blending the flavors.
3. Add the diced eggplants and bell pepper to the skillet. Cook for about 5-7 minutes until they start to soften.
4. Pour in the coconut milk and soy sauce, stirring to combine. Let the mixture simmer for about 15 minutes until the vegetables are tender.
5. Season with salt and pepper to taste. Serve hot over cooked rice and garnish with fresh cilantro.

Stuffed Eggplant with Ground Meat and Rice

Stuffed eggplant is a delightful dish that combines tender eggplant with seasoned ground meat and rice. The flavors meld beautifully, creating a comforting meal that’s both hearty and satisfying. This recipe is simple to make, perfect for a cozy dinner or a gathering with friends.

The juicy eggplant acts as a vessel for the savory filling, while spices add depth to every bite. Whether you’re a fan of eggplant or just looking to try something new, this dish is sure to please.

Ingredients

• 2 medium Japanese eggplants
• 1 pound ground meat (beef, pork, or chicken)
• 1 cup cooked rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes (14 oz)
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Chopped green onions and cilantro for garnish

Instructions

1. Prepare the Eggplant: Preheat your oven to 375°F (190°C). Cut the eggplants in half lengthwise and scoop out the flesh, leaving a shell about 1/2-inch thick. Chop the scooped-out flesh and set aside.
2. Cook the Filling: In a skillet over medium heat, sauté the onion and garlic until translucent. Add the ground meat, cooking until browned. Mix in the chopped eggplant, diced tomatoes, cooked rice, soy sauce, and sesame oil. Season with salt and pepper. Cook for another 5 minutes, stirring occasionally.
3. Stuff the Eggplants: Spoon the meat and rice mixture into the eggplant halves, packing it in gently.
4. Bake: Place the stuffed eggplants on a baking dish and cover with foil. Bake for 25-30 minutes until the eggplants are tender.
5. Serve: Remove from the oven, garnish with chopped green onions and cilantro, and enjoy!

Nasu Dengaku: Sweet Miso Eggplant

Nasu Dengaku is a delightful way to enjoy eggplant with a sweet and savory miso glaze. This dish highlights the unique flavor of eggplant, which becomes tender and slightly caramelized during cooking. The sweet miso adds a rich depth that elevates the dish, making it a fantastic addition to any meal.

One of the best things about Nasu Dengaku is how simple it is to prepare. With just a few ingredients, you can create a delicious side dish that pairs well with rice or can even stand alone as a vegetarian main. It’s a crowd-pleaser that’s perfect for both everyday dinners and special occasions!

Ingredients

• 2 medium Japanese eggplants
• 1/4 cup white miso paste
• 2 tablespoons mirin
• 2 tablespoons sugar
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• Sliced green onions for garnish
• Sesame seeds for garnish (optional)

Instructions

1. Prepare the Eggplants: Preheat your grill or oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern.
2. Make the Miso Glaze: In a small bowl, combine the white miso paste, mirin, sugar, soy sauce, and sesame oil. Mix until smooth.
3. Cook the Eggplants: Place the eggplant halves cut-side up on the grill or baking sheet. Brush generously with the miso glaze. Grill or bake for about 15-20 minutes, or until the eggplants are tender and slightly charred.
4. Serve: Once cooked, remove from heat, and brush with any remaining miso glaze. Garnish with sliced green onions and sesame seeds if desired. Enjoy warm!

Eggplant and Shiso Leaf Gratin

Eggplant and Shiso Leaf Gratin is a delightful dish that combines the earthy flavor of eggplant with the aromatic notes of shiso leaves. The creamy gratin is baked to perfection, creating a comforting meal that is sure to please any palate. This dish marries the subtle sweetness of eggplant with the unique taste of shiso, resulting in a dish that is both fresh and savory.

Not only is this gratin simple to make, but it also allows for flexibility in ingredients, making it a great option for using up leftover vegetables. It’s perfect for a cozy dinner or as a side dish at gatherings. Now, let’s dive into how you can whip up this delicious recipe!

Ingredients

• 2 medium Japanese eggplants, sliced
• 1 cup fresh shiso leaves, chopped
• 1 cup heavy cream
• 1 cup shredded cheese (such as mozzarella or Gruyère)
• 1/2 cup breadcrumbs
• 2 tablespoons olive oil
• 1 teaspoon garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Then, stir in the sliced eggplants and cook until they are slightly tender.
3. Add the chopped shiso leaves to the skillet and mix well. Season with salt and pepper to taste.
4. In a baking dish, layer the cooked eggplant and shiso mixture. Pour the heavy cream over the top, and sprinkle with shredded cheese and breadcrumbs.
5. Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly. Let it cool slightly before serving.

Roasted Eggplant with Soy Sauce Glaze

Roasted eggplant with soy sauce glaze is a delightful dish that brings out the natural sweetness of the eggplant while adding a savory kick. The combination of tender roasted eggplant and a rich, umami-packed glaze makes this recipe a delicious addition to any meal, whether as a side or a main dish. Plus, it’s simple to make, requiring just a few ingredients and minimal effort!

The soy sauce glaze enhances the flavor of the eggplant, creating a beautiful caramelization as it roasts. This recipe is perfect for those looking to explore new flavors or incorporate more vegetables into their diet. Serve it alongside steamed rice for a satisfying and wholesome meal.

Ingredients

• 2 medium Japanese eggplants
• 3 tablespoons soy sauce
• 1 tablespoon honey or maple syrup
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• Chopped green onions for garnish

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern, being careful not to cut through the skin.
3. In a small bowl, whisk together soy sauce, honey, sesame oil, garlic, and ginger to create the glaze.
4. Brush the glaze generously over the cut sides of the eggplants.
5. Place the eggplants, cut side up, on the baking sheet and roast for about 20-25 minutes or until tender and caramelized.
6. Remove from the oven and garnish with chopped green onions before serving.

Eggplant Ramen with Spicy Broth

Eggplant ramen is a delightful dish that combines tender, flavorful eggplant with a spicy, savory broth. This recipe is not only packed with umami but also simple to prepare, making it great for a weeknight meal or a cozy dinner. The smooth texture of the eggplant pairs perfectly with the chewy noodles, creating a satisfying bowl of comfort food.

The spicy broth adds a kick that complements the natural sweetness of the eggplant, while fresh herbs and toppings elevate the flavor profile. You’ll love how easy it is to whip up this delicious ramen in no time!

Ingredients

• 2 medium Japanese eggplants, sliced
• 4 cups vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon miso paste
• 1 tablespoon chili paste or Sriracha
• 200g ramen noodles
• 1 tablespoon sesame oil
• 1 cup spinach or bok choy
• 1/4 cup roasted peanuts
• 2 green onions, chopped
• Cilantro for garnish

Instructions

1. Prepare the Eggplant: In a pan, heat sesame oil over medium heat. Add sliced eggplant and sauté until soft and slightly caramelized, about 5-7 minutes.
2. Make the Broth: In a separate pot, combine vegetable broth, soy sauce, miso paste, and chili paste. Bring to a simmer and let it cook for about 10 minutes.
3. Cook the Noodles: In a pot of boiling water, cook the ramen noodles according to package instructions. Drain and set aside.
4. Combine: Add the sautéed eggplant and spinach or bok choy to the broth. Cook for an additional 2-3 minutes until the greens are wilted.
5. Serve: In bowls, divide the cooked noodles, ladle the broth with eggplant and greens over them, and top with roasted peanuts and green onions. Garnish with cilantro before serving.

Sautéed Eggplant with Garlic and Ginger

Sautéed eggplant with garlic and ginger is a simple yet flavorful dish that highlights the tender texture of eggplant. This recipe combines the distinct aromatic flavors of garlic and ginger, creating a dish that’s savory and a little spicy, perfect as a side or a main course. The eggplant absorbs the flavors beautifully, making each bite delightful.

Making this dish is quick and easy, requiring just a few ingredients and minimal cooking time. With its vibrant flavors, it’s perfect for a weeknight dinner or impressing guests at a gathering.

Ingredients

• 2 medium Japanese eggplants, sliced
• 3 tablespoons vegetable oil
• 4 cloves garlic, minced
• 2 teaspoons fresh ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 green onions, chopped
• Fresh cilantro for garnish

Instructions

1. Heat the vegetable oil in a large skillet over medium heat.
2. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
3. Introduce the sliced eggplant to the skillet, cooking for about 5-7 minutes until they start to soften and brown slightly.
4. Stir in the soy sauce, rice vinegar, and sesame oil. Cook for an additional 3-4 minutes, ensuring the eggplant is well-coated.
5. Remove from heat and stir in the chopped green onions. Garnish with fresh cilantro before serving.

Eggplant Sushi Rolls with Avocado

Eggplant sushi rolls are a unique twist on traditional sushi, bringing a delightful blend of flavors and textures. The creamy texture of the avocado pairs perfectly with the savory taste of roasted eggplant, creating a dish that is both satisfying and refreshing. This recipe is simple to make and perfect for a casual meal or a fun gathering with friends.

The roll is not only visually appealing but also packed with nutrients, making it a great option for a healthy snack or light lunch. With just a few ingredients, you can whip up these rolls in no time, impressing everyone with your culinary skills!

Ingredients

• 1 large eggplant
• 1 cup sushi rice
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 ripe avocado
• 1 small cucumber
• Nori sheets
• Soy sauce (for serving)
• Sesame seeds (optional)

Instructions

1. Prepare the Eggplant: Slice the eggplant lengthwise into thin strips. Grill or roast the strips until tender and slightly charred, about 5-7 minutes. Allow them to cool.
2. Cook the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions. Once cooked, mix the rice vinegar, sugar, and salt into the warm rice. Let it cool to room temperature.
3. Slice the Veggies: Cut the avocado and cucumber into thin strips.
4. Assemble the Rolls: Place a sheet of nori on a bamboo sushi mat. Spread an even layer of sushi rice over the nori, leaving a small border at the top. Arrange the eggplant, avocado, and cucumber in a line on the rice.
5. Roll the Sushi: Carefully lift the edge of the mat and roll the sushi away from you, tucking it tightly as you go. Seal the edge of the nori with a little water.
6. Slice and Serve: Use a sharp knife to cut the roll into bite-sized pieces. Sprinkle with sesame seeds if desired and serve with soy sauce.

Eggplant Udon Noodle Soup

Eggplant Udon Noodle Soup is a comforting dish that brings together the rich flavors of Japanese cuisine. The silky udon noodles paired with tender eggplant create a delightful texture and taste. This recipe is not only simple to prepare but also packed with umami goodness, making it a warming meal for any day.

With the combination of savory broth and the freshness of green onions, this dish is perfect for a cozy evening. You can easily adjust the ingredients to suit your taste, making it a versatile option for everyone.

Ingredients

• 200g udon noodles
• 1 medium Japanese eggplant, cut into bite-sized pieces
• 1 cup vegetable or chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon miso paste
• 1 teaspoon sesame oil
• 1 green onion, sliced
• 1 clove garlic, minced
• 1 teaspoon ginger, grated

Instructions

1. Prepare the Noodles: Cook the udon noodles according to the package instructions. Drain and set aside.
2. Cook the Eggplant: In a large pot, heat sesame oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant. Add the eggplant pieces and cook until they start to soften.
3. Add Broth and Seasoning: Pour in the vegetable or chicken broth, soy sauce, and miso paste. Stir until the miso is dissolved and let it simmer for about 5-7 minutes.
4. Combine: Add the cooked udon noodles to the pot and allow them to heat through for a couple of minutes.
5. Serve: Ladle the soup into bowls and top with sliced green onions. Enjoy your homemade Eggplant Udon Noodle Soup!

Braised Eggplant with Garlic Soy Sauce

Braising eggplant in a savory garlic soy sauce creates a dish that’s both comforting and flavorful. The eggplant absorbs the rich sauce, giving it a delicious umami taste that complements any meal. Plus, it’s simple to prepare, making it a great choice for a quick weeknight dinner or a fancy gathering.

This recipe showcases the soft, tender texture of eggplant while infusing it with a delightful garlic aroma. It’s perfect served over rice or alongside grilled meats, allowing the sauce to shine through. Here’s how to make this tasty dish:

Ingredients

• 2 medium Japanese eggplants
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon sugar
• 2 green onions, sliced for garnish

Instructions

1. Prepare the Eggplant: Cut the eggplants into 1-inch thick rounds. If preferred, you can salt them for 15 minutes to reduce bitterness, then rinse and pat dry.
2. Make the Sauce: In a bowl, mix together soy sauce, mirin, sesame oil, minced garlic, grated ginger, and sugar until well combined.
3. Braise the Eggplant: Heat a non-stick skillet over medium heat and add a little oil. Once hot, add the eggplant rounds and cook for about 5 minutes until lightly browned. Pour the sauce over the eggplant and reduce the heat to low.
4. Simmer: Cover the skillet and allow to simmer for about 10-15 minutes, or until the eggplant is tender and has absorbed the flavors of the sauce.
5. Serve: Garnish with sliced green onions and enjoy over rice or as a side dish.

Eggplant Katsu with Tonkatsu Sauce

Eggplant katsu is a delightful twist on traditional katsu, where tender slices of eggplant are breaded and fried until golden brown. This dish offers a crunchy exterior with a soft and savory interior, making it a fantastic choice for both vegetarians and meat lovers. The rich and tangy tonkatsu sauce complements the eggplant beautifully, adding layers of flavor with each bite.

This recipe is straightforward, perfect for a weeknight dinner or a casual gathering. With just a few simple steps, you’ll have a delicious meal ready in no time. Serve it with a side of fresh salad or steamed rice for a satisfying experience.

Ingredients

• 2 medium Japanese eggplants
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• Salt and pepper to taste
• Vegetable oil for frying
• Tonkatsu sauce for serving
• Chopped green onions for garnish (optional)

Instructions

1. Prepare the Eggplants: Slice the eggplants into 1/2-inch thick pieces. Sprinkle with salt and let them sit for about 15 minutes to draw out moisture. Pat dry with a paper towel.
2. Bread the Eggplants: Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dip each eggplant slice in flour, then in egg, and finally coat with panko, pressing lightly to adhere.
3. Fry the Eggplants: Heat vegetable oil in a large skillet over medium heat. Once hot, add the breaded eggplant slices in batches. Fry for about 3-4 minutes on each side or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
4. Serve: Arrange the fried eggplant on a plate, drizzle generously with tonkatsu sauce, and sprinkle with chopped green onions if desired. Enjoy!

Charred Eggplant and Tomato Salad

This charred eggplant and tomato salad is a delightful combination of smoky flavors and fresh ingredients. The eggplant is grilled to perfection, bringing out its natural sweetness, while the juicy tomatoes add a burst of freshness. This dish is not only easy to prepare but also makes for a vibrant addition to any meal.

Perfect for summer gatherings or a simple weeknight dinner, this salad offers a great way to enjoy seasonal produce. The contrast between the charred eggplant and the bright tomatoes creates a delicious harmony that can be enjoyed on its own or as a side dish.

Ingredients

• 2 medium Japanese eggplants
• 1 cup cherry tomatoes, halved
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 1 teaspoon balsamic vinegar (optional)

Instructions

1. Prepare the Eggplant: Preheat your grill or grill pan over medium-high heat. Slice the eggplants in half lengthwise and brush with olive oil. Season with salt and pepper.
2. Grill the Eggplant: Place the eggplant halves cut-side down on the grill. Cook for about 4-5 minutes, until they are nicely charred. Flip and grill for an additional 3-4 minutes until tender.
3. Combine Ingredients: In a large bowl, combine the grilled eggplant, halved cherry tomatoes, and chopped parsley. Drizzle with lemon juice and balsamic vinegar (if using).
4. Toss and Serve: Gently toss everything together to combine. Adjust seasoning with more salt and pepper if needed. Serve warm or at room temperature.

Eggplant and Daikon Radish Stew

Eggplant and Daikon Radish Stew brings warmth and comfort to your table. This delightful dish is not only simple to prepare but also showcases the unique flavors of Japanese ingredients. The combination of tender eggplant and crunchy daikon radish makes for a satisfying experience, while the warm broth offers a cozy depth of flavor that’s perfect for cooler days.

The stew is packed with umami, making it a great option for a light lunch or a hearty dinner. The earthy notes of the eggplant paired with the slight sweetness of the daikon create a balanced dish that can easily be made in under an hour. Grab your ingredients and get ready to enjoy a delicious meal!

Ingredients

• 2 medium eggplants, cut into bite-sized pieces
• 1 large daikon radish, sliced
• 4 cups vegetable broth
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon miso paste
• 1 teaspoon sesame oil
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent.
2. Add the eggplant and daikon radish to the pot, stirring to combine with the onion and garlic mixture. Cook for about 5 minutes until the vegetables begin to soften.
3. Pour in the vegetable broth, soy sauce, and miso paste. Stir well to dissolve the miso. Bring the stew to a simmer.
4. Cover and let it cook for about 20-25 minutes, or until the vegetables are tender. Adjust seasoning with salt and pepper as needed.
5. Drizzle with sesame oil before serving and garnish with chopped green onions. Enjoy the warm, flavorful stew!

Spicy Eggplant and Minced Meat Stir-Fry

This Spicy Eggplant and Minced Meat Stir-Fry brings together the rich flavors of tender eggplant and savory minced meat in a delightful dish that’s sure to tickle your taste buds. The combination of spices creates a warm and comforting meal that can be enjoyed any day of the week.

Easy to prepare, this recipe makes for a quick weeknight dinner or a dish to impress your friends at a casual gathering. With just a handful of ingredients and simple steps, you’ll have a flavorful stir-fry that highlights the wonderful taste of eggplant paired with a zesty kick.

Ingredients

• 2 medium Japanese eggplants, sliced into bite-sized pieces
• 1 cup minced pork or beef
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon chili paste (adjust to taste)
• 3 cloves garlic, minced
• 1 teaspoon ginger, minced
• 2 tablespoons vegetable oil
• 1/4 cup green onions, chopped
• 1 teaspoon sesame oil (for finishing)

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Add the minced meat and cook until browned, breaking it apart with a spatula.
2. Add the garlic and ginger, stirring for another minute until fragrant.
3. Stir in the sliced eggplant and cook for about 5 minutes, until the eggplant starts to soften.
4. Mix in the soy sauce, oyster sauce, and chili paste. Cook for an additional 5 minutes, or until the eggplant is tender and the sauce is well combined.
5. Finish with a drizzle of sesame oil and garnish with chopped green onions before serving.

Eggplant Miso Soup

Eggplant Miso Soup is a delightful dish that marries the earthy flavors of eggplant with the rich umami of miso. This soup is not only comforting but also easy to whip up, making it a great option for a quick weeknight meal. The tender eggplant pieces soak up the savory broth, offering a delicious bite with every spoonful.

Perfectly seasoned with scallions and possibly a hint of ginger, this soup is warming and nourishing, ideal for any season. It’s a simple recipe that brings together fresh ingredients and traditional Japanese flavors, ensuring a satisfying experience for both the cook and the eater.

Ingredients

• 2 medium Japanese eggplants, sliced
• 4 cups vegetable broth
• 3 tablespoons miso paste (white or red)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 cup diced tofu (optional)
• 2 green onions, chopped
• 1 teaspoon grated ginger (optional)

Instructions

1. Prepare the Broth: In a pot, combine the vegetable broth, sesame oil, and ginger. Bring to a gentle boil.
2. Add Ingredients: Once boiling, add the sliced eggplant and tofu (if using). Cook for about 5-7 minutes until the eggplant is tender.
3. Miso Mixture: In a small bowl, mix the miso paste with a ladle of the hot broth until smooth. Stir this mixture back into the pot to incorporate the miso flavor evenly.
4. Season: Add the soy sauce and half of the green onions, stirring to combine. Let it simmer for another 2-3 minutes.
5. Serve: Ladle the soup into bowls, garnishing with the remaining green onions. Enjoy it warm!