Japanese Eggplant With Ginger And Scallions

By Vicky | Things I Made Today
October 3, 2014
8 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: This Japanese style eggplant recipe is made with ginger, scallions, and a slightly spicy sauce. While it pairs very well with fish (we had it with salmon), it can really be a side to just about anything. Perfect for when you need a light side dish that can be thrown together in 30 minutes and you don’t want to be boring (a.k.a. every Monday).Vicky | Things I Made Today

Serves: 4
Prep time: 15 min
Cook time: 15 min

  • 2 tablespoons canola oil
  • 3 garlic cloves, minced
  • 2 tablespoons ginger, minced
  • 1-2 jalapenos, chopped
  • 3 large scallions, chopped, green and white parts divided
  • 1 1/2 pounds Japanese eggplant, sliced into thin rounds
  • 3 tablespoons soy sauce
  • 4 tablespoons rice wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  1. Heat canola oil over medium-high heat in a large skillet. Add garlic, ginger, jalapeños and white parts of scallions and cook for 2-3 minutes, until fragrant.
  2. Stir in eggplant slices and cook for about 5 minutes, until eggplant has softened.
  3. Meanwhile, combine soy sauce, rice wine vinegar, sugar and cornstarch in a small bowl. Once eggplants have softened, pour sauce into pan and bring to a boil, stirring to make sure all vegetables are coated. Reduce heat and cook for 5-6 additional minutes until sauce has thickened.
  4. Remove from heat and top with scallion greens before serving.

More Great Recipes: