Fried eggplants in soy sauce and mirin with garlic

4 servings

30 minutes

Fried eggplants in soy sauce and mirin with garlic are a classic dish of Japanese cuisine, embodying a balance of flavors and textures. Historically, eggplants have been used in Asia for hundreds of years, and their combination with soy sauce and mirin creates a harmonious taste with a slight sweetness and depth of umami. Tender eggplants fried to a golden crust, infused with the aromas of garlic and ginger, reveal a rich and intense bouquet. The dish is perfect as an independent appetizer or as a side to rice, turning an ordinary meal into a gastronomic delight. It can be served with sesame seeds or herbs for added freshness and contrast.

Energy value per serving

• Calories: 188.4
• Proteins: 3.2g
• Fats: 14.2g
• Carbohydrates: 11.2g

Ingredients

• Eggplants: 450 g
• Peanut butter: 2 tbsp
• Sesame oil: 1 tbsp
• Garlic: 1 clove
• Grated ginger: 2 tbsp
• Soy sauce: 3 tbsp
• Mirin: 1 tbsp

Cooking steps

1. Heat a large skillet and add peanut and sesame oil. Then add minced garlic, ginger, and thinly sliced eggplant. Sauté on high heat for 1.5-2 minutes until golden, adding more oil if necessary.

   Required ingredients:

   • Peanut butter: 2 tablespoons
   • Sesame oil: 1 tablespoon
   • Garlic: 1 clove
   • Grated ginger: 2 tablespoons
   • Eggplants: 450 g

2. Reduce the heat and add 2 tablespoons of soy sauce, mix well, cover with a lid, and cook for 8-10 minutes, stirring occasionally.

   Required ingredients:

   • Soy sauce: 3 tablespoons

3. Pour in the remaining soy sauce and mirin. Cook for another minute on high heat.

   Required ingredients:

   • Soy sauce: 3 tablespoons
   • Mirin: 1 tablespoon