Simple Pickled Japanese Eggplant Recipe

Looking for a Japanese eggplant recipe? Give this easy and quick pickled Japanese eggplant a try. In just 15 minutes, you’ll have a refreshing side dish ready to enjoy!

Pickled Japanese eggplant is in a food container.

Japanese eggplant is a delightful and versatile summer vegetable. Unlike the common cooking method with oil, pickling offers a healthy way to enjoy it, preserving its full nutritional value!

Moreover, this recipe is not only quick and easy but also takes just 15 minutes to prepare. There’s no need to prepare a pickling liquid; simply add salt and seasoning, and it will be ready in no time!

Give it a try and savor the refreshing taste of summer!

    This recipe is for you if:
  • You love eggplant and Japanese pickles.
  • You are looking for a Japanese eggplant recipe
  • You want to make pickled Japanese eggplant.

If you want to check the recipe immediately, please visit the link below. Let’s get started!

About This Recipe

  • Japanese-style eggplant pickles
  • A quick and delicious way to eat eggplant
  • The best for the summer season
  • Ready in 15 minutes

📋 Ingredients

Here are the ingredients (amounts are in the recipe card below).

Ingredients for pickled Japanese eggplant.
  • Japanese Eggplants – See below
  • Salt – used to draw out excess moisture from the eggplants during pickling.
  • Soy Sauce – a liquid condiment made from soybeans, wheat, salt, and water. It is a fundamental ingredient in Japanese cooking, which adds umami flavor to various dishes.
  • Rice Vinegar – a gentle and mild acidity makes it the perfect choice for pickles and sushi rice. You can substitute it with apple cider vinegar or white vinegar.
  • Sesame Oil – infuses the pickled Japanese eggplant with a nutty aroma. While you have the option to substitute with olive oil or vegetable oil, I recommend using sesame oil for the best flavor.

Japanese Eggplants

Two eggplants.

Japanese eggplants, called Nasu in Japanese, are slim and long, unlike regular globe eggplants. They are shorter than Chinese eggplants but have a dark purple color, almost black.

Their thin skin makes them perfect for quick cooking methods like stir-frying, deep-frying, and sautéing. This allows them to absorb flavors easily and stay tender.

You can usually find Japanese eggplants at Japanese grocery stores or Asian grocery stores. However, if they are not available, Chinese eggplant makes the best substitute.

Where to Buy Japanese Ingredients

If you live in the US, you can find Japanese ingredients in the list below.

  • Japanese market: Mitsuwa MarketplaceMarukai
  • Asian market
  • Whole Foods Market
  • Health food stores
  • Online stores: Instacart, Walmart, Amazon

🔪Instructions

Let’s go over how to make this simple recipe. Click here to watch the recipe video!

Instructions for pickled Japanese eggplant.

1. Cut the eggplants into thin slices.

Instructions for pickled Japanese eggplant.

2. Place the sliced eggplants and salt in a plastic bag.

Instructions for pickled Japanese eggplant.

3. Gently massage them to blend them well.

Instructions for pickled Japanese eggplant.

4. Close the bag and let the eggplant slices rest for about 10 minutes.

Instructions for pickled Japanese eggplant.

5. After 10 minutes.

Instructions for pickled Japanese eggplant.

6. Make a hole in the bag and squeeze the eggplant slices to remove the excess moisture.

Instructions for pickled Japanese eggplant.

7. Transfer the eggplant slices to a mixing bowl or a food container and add rice vinegar, soy sauce, and sesame oil.

Instructions for pickled Japanese eggplant.

8. Toss until well coated.

Serve

Pickled Japanese eggplant served on a plate.

Lastly, transfer the pickled Japanese eggplant onto a serving plate and enjoy these delicious pickles, perfect for the summer season!

Helpful Tips

  • Use fresh and firm eggplant for the best results.
  • To customize the taste, feel free to experiment with additional flavors, such as red pepper flakes, grated ginger, and toasted sesame seeds.
  • Over time, the eggplants naturally develop a brown color, which is normal because of the vegetable’s polyphenols.

Storage

Pickled Japanese eggplant is in a food container.

Transfer the pickled Japanese eggplant into an airtight container. It can be fresh and flavorful for 2-3 days.

What To Serve With

Pickles are a popular side dish in Japanese cuisine. Serve along with plain rice or rice balls and enhance the experience of a traditional Japanese meal!

Other Ways to Cook Japanese Eggplants

eggplant tempura with daikon oroshi and tentsuyu.

Eggplant is a versatile vegetable and well-suited for quick cooking methods such as stir-frying, deep-frying, and sautéing. Here are some delicious eggplant recipes:

Thanks For Stopping By!

Pickled Japanese eggplant served on a plate.

Thank you for taking the time to read my blog♡ . If you’ve tried this recipe (or any other recipe on the blog), please give it a star rating below!

Also, feel free to leave comments if you have any questions. I love hearing from you!

Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.

More Japanese Dishes You Might Like

Pickled Japanese eggplant served on a plate.

Simple Pickled Japanese Eggplant Recipe

5 from 5 votes
Print Pin Save
Prep: 5 minutes
Resting Time: 10 minutes
Total: 15 minutes
Servings: 4 servings
Author: JURI
Looking for a Japanese eggplant recipe? Give this easy and quick pickled Japanese eggplant a try. In just 15 minutes, you'll have a refreshing side dish ready to enjoy!

Ingredients

Instructions

  • Cut the eggplants into thin slices.
  • Place the sliced eggplants and salt in a plastic bag and gently massage them to blend them well.
  • Close the bag and let the eggplant slices rest for about 10 minutes.
  • Make a hole in the bag and squeeze the eggplant slices to remove the excess moisture.
  • Transfer the eggplant slices to a mixing bowl, add rice vinegar, soy sauce, and sesame oil to toss until well coated.

Video

Notes

  • Storage: Transfer the pickled Japanese eggplant into an airtight container. It can be fresh and flavorful for 2-3 days.
  • Use fresh and firm Japanese eggplants for the best results.
    To customize the taste, feel free to experiment with additional flavors, such as red pepper flakes, grated ginger, and toasted sesame seeds.
  • Over time, the eggplants naturally develop a brown color, which is normal because of the vegetable’s polyphenols.

Nutrition

Serving: 1serving | Calories: 96kcal | Carbohydrates: 20g | Protein: 4g | Fat: 2g
Course: Side Dish
Cuisine: Japanese
Keyword: pickled eggplant
Did You Make this recipe?Please Leave a star rating!

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Recipe Rating




2 Comments

  1. 5 stars
    Lucky to find beautiful & fresh Japanese eggplant at Mitsuwa in San Diego. Thank you for sharing this recipe. So easy, delicious and nutrious.