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Vegan Japanese Recipe: Eggplants with Sesame and Soy Sauce!

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Eggplants or Aubergines or Nasu/茄子 in Japanese are a very popular vegetable in Japan whose people have many recipes of their own that would satisfy many vegans and vegetarians worldwide.
These recipes are simple and the ingredients should be easy to obtain!

Eggplants in sesame and soy sauce/Nasu No Goma Shouyuu Abura Ae/なすのごま油醤油あえ

INGREDIENTS (for 2 people)

Eggplants: 4 comparatively small
Cornstarch: 2 teaspoons

For the sauce/tare/タレ:
Sesame oil: 1 teaspoon
Rice vinegar: 2 teaspoons
Soy sauce; 2 teaspoons
Leek (finely chopped): 1/4
Chili pepper powder: as appropriate

RECIPE

Peel the eggplants with a peeler

Coat the eggplants with cornstrach.
Steam the eggplants in a steamer or cover the dish with cellophane paper and cook in the microwave oven for 5 minutes.

Mix all the sauce/tare ingredients well in a bowl.

Puncture the eggplants with a thin fork or toothpick.
Leave the eggplants in the sauce bowl.
Turn the eggplants in the sauce well to let them absorb it as much as possible.
Serve lukewrm or at room temperature.

Easy, isn’t it?

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Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
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10 thoughts on “Vegan Japanese Recipe: Eggplants with Sesame and Soy Sauce!”

  1. It’s so funny (you will not believe me) but I was trying today to steam aubergine and prepare it Sechouanese way! (I have a very good Sechouan cookery book). Incredible isn’t it? I will bookmark your recipe too!

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      1. My dish was delicious, but the aubergine was really “tired” and looked even worse after steaming (though tasted great) so I didn’t take a photo, but I will repeat it soon! And then try some of your aubergine delights!

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  3. this looks just delicious omg I really could go for some of this right now. incidentally, also posted a recipe for eggplants on my blog, but they are entirely different beings! It’s such a great idea to remove the skin and let it soak up all that juicy flavour, and it does look gorgeous golden and sticky.

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  4. It’s always lovely to see an alternative recipe using aubergine (eggplant!) – I have *never* seen them cooked like this before. I bet when they first finish cooking the insides must be like lava, but once it’s cooled down I’m sure it’s absolutely delicious RG!

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