Japanese Eggplant With Ginger And Scallions

October  3, 2014
20 Ratings
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

  • Prep time 15 minutes
  • Cook time 15 minutes
  • Serves 4
  • 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
In This Recipe
  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.
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7 Reviews

B August 21, 2020
After reading the comments below, I added the garlic, ginger after sautéing the eggplant (no jalepeño, because I didn't have any). I also had seasoned rice wine vinegar, so I just omitted the sugar. It was super yummy! I did have to add some water, as when I added the sauce to the pan, it must have been too hot and it cooked off super quickly and had a corn starch residue -- which worked just fine.
Wolfgang L. July 1, 2020
I tried this today, and I found the sauce overly salty + a bit too much ginger for my tastes. also, the garlic/onions will start to burn in the pan before the eggplant is tender unless you use quite a bit of oil, which makes the dish less healthy. If I were to make it again, I'd add the sauce a bit at a time to taste.
Samantha F. February 19, 2019
How do you cook eggplant in 3 tablespoon of oil after sauteed other things when eggplant diaks up all the oil?
Susan October 5, 2018
Very nice basic stir-fry sauce. I doubled the sauce ingredients (next time would not double the cornstarch as it came out a bit thick) and added some extra firm tofu when sautéing the eggplant. Great weeknight dinner!
Brian C. August 29, 2018
pretty good. it is basically sweet and sour eggplant.if you don't want sweet and sour. subsitute mirin for the vinegar and add just a tiny pinch of sugar and at the end a few shakes of sesame oil..
Terri H. July 25, 2018
If you are cooking this for someone who can't have gluten, it will be important to choose your soy sauce carefully as most has a significant amount of gluten in it.
ljacobsen_2000 October 23, 2017
Made this over the weekend, it was really easy and VERY tasty, enjoyed the spice level that the peppers brought. Will definitely bookmark and make again.