Japanese sauteed eggplant
The soft eggplant pieces, coated in thick dry sauce and crunchy sesame seeds were powerfully irresistible.
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StarterNumber of serving:
4 servingsPreparation time:
30 minutesCook time:
15 minutesReady in:
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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)
Step 1: 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.