Tender Eggplant with Sweet Vinegar Sauce

Ingredients

• 2 Eggplant (Trimmed and cut into bite-sized irregular chunks (rangiri).)
• 1 tbsp Potato starch (For coating the eggplant; may be applied directly in the frying pan to reduce cleanup.)
• 3 tbsp Sesame oil (Add in 2–3 portions as the eggplant is turned so the oil absorbs evenly.)
• 2 tbsp Sugar (For the sweet vinegar sauce.)
• 2 tbsp Soy sauce (For a lighter flavor, use 1 tbsp when serving the eggplant on its own rather than with rice.)
• 1 tbsp Mirin (For the sauce.)
• 2 tsp Vinegar (For the sweet-and-sour sauce.)
• 1 tsp Grated ginger (Tube-style ginger paste.)
• Chopped green onion (To taste, for serving; unquantified.)

Steps

1. 1

   Trim off the eggplant stems. Cut the eggplant into bite-sized irregular chunks using the rangiri cut, turning the eggplant as you cut so the pieces have angled surfaces.

2. 2

   Place the eggplant in a large frying pan, sprinkle it with the potato starch, and toss until the pieces are evenly coated. Coating the eggplant directly in the pan reduces cleanup.

3. 3

   Heat the sesame oil in the frying pan over medium heat until it is shimmering but not smoking.

4. 4

   Add the coated eggplant with the skin sides facing down first. Cook, turning the pieces occasionally, until the eggplant is tender throughout and lightly browned in spots.

5. 5

   As you turn the eggplant, add the sesame oil in 2–3 portions so it absorbs more evenly rather than pooling in one place.

6. 6

   Add the sugar, soy sauce, mirin, vinegar, and grated ginger to the pan. Toss the eggplant gently to distribute the sauce.

7. 7

   Simmer and toss for about 1 minute, until the sauce thickens slightly and coats the tender eggplant in a glossy layer.

8. 8

   Transfer the eggplant to a serving dish and scatter chopped green onion over the top. Serve warm, preferably with rice or as a side dish.

Notes

The source describes this as a roughly 10-minute recipe for two people. For a milder, less salty version—especially when eating it without rice—use 1 tbsp soy sauce instead of 2 tbsp.

Nutrition per serving

• side dish
• Japanese
• vegetarian
• quick
• stovetop
• pan-fried
• sweet-and-sour
• gluten-free adaptable