For a Japanese appetizer (前菜 zensai), this will hit the spot. It can be a side-dish, maybe less missy. Try just the sauce on other vegetables.
茄子の揚げ浸し
/nasu no agebitashi/
Serves 4
A. For the Sauce:
1 tsp. (5 g) minced organic garlic
1 Tbs. (15 g) peeled and minced organic ginger
1/4 cup (60 ml) mirin (substitutions: dry sherry, sweet marsala wine, dry white wine, or rice vinegar)
1/4 cup (60 ml) soy sauce or gluten-free liquid aminos
1 tsp. (5 g) chili bean or Asian chili paste
about 1 Tbs. (15 g) organic sugar, start with a little and add to taste
1. In a small pan over low heat, stir together the above ingredients.
2. Cook, stirring, until the sugar dissolves, about 2 minutes.
3. Remove and set aside.
B. Eggplant:
olive oil to deep-frying
8 Japanese or Chinese organic eggplants, about 2 pounds (910 g) OR American globe eggplants weighting the same; trimmed and cut crosswise into 2-inch (5 cm) thick rounds
3 Tbs. (45 g) organic green onions, including green tops for garnish
1. In a wok or deep, wide saucepan, pour 3 inches (8 cm) of oil and heat to 350F (175C) or until bubbles immediately form around a wooden chopstick held upright in the pan.
2. Work in batches, add the eggplant rounds.
3. Fry, turning as needed, until sold and lightly browned, 4-5 minutes.
4. Using chopsticks or tongs, transfer to a wire rack or paper towels to drain.
C. Serve:
1. Pour the sauce into a serving bowl, add the eggplant rounds.
2. Stir lightly to coat.
3. Garnish with the green onions and serve warm or at room temperature.
-modified Let's Cook Japanese Food!
1/4 cup (60 ml) soy sauce or gluten-free liquid aminos
1 tsp. (5 g) chili bean or Asian chili paste
about 1 Tbs. (15 g) organic sugar, start with a little and add to taste
1. In a small pan over low heat, stir together the above ingredients.
2. Cook, stirring, until the sugar dissolves, about 2 minutes.
3. Remove and set aside.
B. Eggplant:
olive oil to deep-frying
8 Japanese or Chinese organic eggplants, about 2 pounds (910 g) OR American globe eggplants weighting the same; trimmed and cut crosswise into 2-inch (5 cm) thick rounds
3 Tbs. (45 g) organic green onions, including green tops for garnish
1. In a wok or deep, wide saucepan, pour 3 inches (8 cm) of oil and heat to 350F (175C) or until bubbles immediately form around a wooden chopstick held upright in the pan.
2. Work in batches, add the eggplant rounds.
3. Fry, turning as needed, until sold and lightly browned, 4-5 minutes.
4. Using chopsticks or tongs, transfer to a wire rack or paper towels to drain.
C. Serve:
1. Pour the sauce into a serving bowl, add the eggplant rounds.
2. Stir lightly to coat.
3. Garnish with the green onions and serve warm or at room temperature.
-modified Let's Cook Japanese Food!
