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!
Sweet & sour sauces basically originate from China but Japan has its own versions, albeit lighter in texture and taste!
Japanese-style Sweet & Sour Eggplants
INGREDIENTS: (for 2 people)
Freshly grated ginger: 1 tablespoon
Green shiso/perilla: 5 leaves
Soy sauce: 2 tablespoons
Sugar: 1 and a half tablespoons
Salad oil: 1 large tablespoon and a little
Golden sesame seeds: as appropriate
Take off stem part and cut eggplants lengthwise in four. Clean under running cold water. Wipe off all water with kitchen paper.
In a skillet pour the oil and fry the eggplants until they have attained a nice color.
In a large bowl drop the soy sauce, grated ginger and sugar. Mix well. Add the shiso leaves finely cut in thin strips. mix quickly.
Add the fried eggplants in the bowl. Stir them gently as to cover them completely. Let soak them in for at least 5 minutes. The fact that the eggplants are hot will melt the sugar and help them absorb the sauce.
Place the eggplants in a dish. Pour all the sauce on top and sprinkle sesame seeds on top.
The Japanese eat such a dish in summer at room temperature.
Great snack with beer!
Here is a variation with the same ingredients with mini tomatoes and shishito hot chilies added for more color and presentation. And taste, of course!
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