Japanese sauteed eggplant

(3.57/5 - 7 votes)

The soft eggplant pieces, coated in thick dry sauce and crunchy sesame seeds were powerfully irresistible.

Recipe type: Starter
Number of serving: 4
Preparation time: 30 Minute(s)
Cook time: 15 Minute(s)
Difficulty: Easy

Ingredients:

1 small yellow capsicum - remove seeds and sliced into medium size pieces
2 medium size eggplants - peel 4 lengthwise strips of skin from eggplants in alternating
strips and discared. Next slice eggplants into 1 inch rounds.
4 tbsp oil
1-2 tbsp roasted white sesame seeds
Spring onions for garnishing

For the sauce
1-2 tbsp chili sauce
1 tbsp Japanese soya sauce
1-2 tbsp sugar
1-2 red chilies - thinly sliced
Salt for taste (only if needed because soya sauce is already salty)

Preparation:

Place eggplants and capsicum in a bowl of cold water for 10 minutes.

Drain and pat dry.

Heat oil and when heated, add eggplants and capsicum.

Stir fry for 5 minutes or until tender.

Add chili sauce, chilies, soya sauce, sugar and if needed, salt for taste.

Stir fry for 1 minute.

Off heat and sprinkle sesame seeds.

Garnish with spring onions before serving.