🇯🇵 Japanese style eggplant
How does some smooth yet grilled soya sauce, garlicky, sesame eggplant sound to you?! Well, I hope you’re already on your way to the supermarket because here is what you’ll need. But before anything, assure yourself you have a steamer
🕖 Total cooking time: 1h
My Japanese style eggplant recipe- ingredients for 2 servings:
2 middle sized eggplant - 3 tbsp of low in salt soya sauce - 5 tsp Teriyaki sauce - 2 tbsp brown sugar or other sweetner - 1 tsp maizena - 2 garlic clove - 5 tbsp cold water - 120g Basmati rice - young onions - sesame
*Afterthought: You could add some crushed grilled and salted peanuts or cashews as well as chili flakes
How to make your Japanese style eggplants 👩🏻🍳
Take your steamer and add a small layer of water that you’ll bring to boil
Cut both extremities of each eggplant, peel them, and add them to the steamer. Cover and let them for about 15 minutes or until they get soft. 👉🏼 one way of checking if they are ready is if your fork easily pierces them.
For the sauce:
Cut the garlic in very small piece then brown them in some olive oil
Mix the garlic, soya sauce, teriyaki sauce, and sugar in a bowl.
Mix the water with Maizena then add the mix to the first
You can already grill the sesame seeds that you will store away to add at the end ☺️
Cut each eggplant in half in their length and make small incisions lengthwise
Heat some olive oil in a non-sticky pan and grill the eggplants on each side - then, add the sauce and move your pan so to make the sauce thicker by emulsifying it. You can add some more sauce with a tablespoon to soak the eggplants even more.
👉🏼 Don’t forget to keep some sauce for when you display the aubergine on the rice!
Once the rice is done, put in into a bowl then pour on a plate so to have a perfect ball. Add the eggplants, the rest of the sauce, the sesame seeds and the young onions (+ peanuts and cashews if you wish).
Enjoy xx