Vegan Japanese Cuisine: Triple-Taste Aubergines/Egg-Plants

As I already repeated time and time again, the Japanese cuisine/gastronomy has a lot to offer to vegans and vegetarians for the simple reason that such priorities are typical of the Buddhist monks (I mean the real ones!) in this country.

Here is a very simple but very Japanese recipe with aubergines/egg plants:
Triple-Taste Aubergines/Egg-plants!

INGREDIENTS: for 4 people

-Egg plants/Aubergines: 5
-Green leeks: 1 tablespoon (chopped)
-Ground sesame seeds: 1 nad a half tablespoons
-Soy sauce: 1 and a half tablespoons
-Sugar: 2 teaspoons
-Rice vinegar: 2 teaspoons
-Ground chili pepper: 1/3 teaspoon


-Cut both extremities of egg plants/aubergines off. Cut them in halves lengthwise and steam them in a steamer until soft.

-Spread them over a strainer dish or a “zaru/Japanese bamboo strainer” and let them cool down.
Cut to your prefeered size.

-In a bowl, drop ground sesame seeds, soy sauce, rice vinegar, sugar, and chili pepper. Mix well, Drop inthe cut aubergines and mix gently. Last add chopped leeks and mix gently.

-Serve the equivalent of one egg plant/aubergine in four individual dishes or all in the same serving dish. Look at the picture for a presentation suggestion!

Easy, isn’t it?
Great with beer!

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5 thoughts on “Vegan Japanese Cuisine: Triple-Taste Aubergines/Egg-Plants”

  1. Wonderful! I love Japanese cousine and eggplants; this recipe seems so simple, I will try it tomorrow.
    By the way, I would love to reprint it in my blog with the reference to your site of course. I collect easy healthy recipes. Do you mind if i do that?


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