Best Way To Make Japanese Eggplant

Grilling Japanese eggplant is our favorite way to prepare this simple vegetable because it infuses the perfect amount of smoky flavor into the sweet spongy flesh.

Best way to make japanese eggplant. In this recipe the quality of the eggplant is accentuated by deep frying and then soaked in a light savory broth. Fry cubed or shredded eggplant in a stir-fry or rice dish. I can always be sure that the pulp will be tender and that the eggplant wont need peeling or salting.

Japanese eggplant is among the best variety of eggplants to stir fry as they are quick cooking and only need a few minutes alone in the oil. Toss eggplant in hot pan I use a spray oil like Pam with the sauce mixture. Heat oil in a large frying pan or wok over medium-high heat.

Sauté at a medium heat until very tender about 10 minutes. It can be a bit hard to cook and some people find it just plain mushy. Old eggplants tend to have more seeds which makes them taste bitter.

With its thick easy-to-crisp skin and firm texture Japanese eggplant is perfect. You can also use the marinade as a sauce and add it at the end or serve as a dip for the eggplant. Know more about it here.

If you put too many pieces of cold eggplant in the oil the oil temperature will decrease too fast and it. Feel free to swap in a miso glaze sesame-lime sauce or yogurt tahini drizzle if you want to. Salting will help draw out some.

Because globe eggplant and other large varieties usually have tough skins peeling it is a good idea especially if youre serving it in chunks or slices. Where I live the vegetable shops dont sell Japanese eggplants but they do sell thin eggplants which can be anywhere between 10-15cm4-6 long. I use these thin eggplants when I make Yaki Nasu.