Ingredients:
5 Japanese eggplants, sliced thinly the short way ( they’re long and thin- if you only have the larger eggplant, one medium is plenty, diced)
1 garlic cloves
1 slice fresh ginger
1/4 cup soy sauce ( or tamari)
2 teaspoons mirin ( you can use a bit more if you prefer your sauce a little sweeter)
Directions:
Combine Soy sauce, mirin, crushed garlic and ginger in a bowl.
Slice your eggplant thinly and into small pieces.
Toss eggplant in hot pan (I use a spray oil like Pam) with the sauce mixture.
Saute at a medium heat until very tender, about 10 minutes.
Add a little water to keep the veg moist if necessary.
Great as a side dish for fish or chicken.
Add diced medium firm tofu or any other protein for a very simple, quick meal.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.