Sauteed Japanese Eggplant With Ponzu Sauce

5 from 3 votes
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Craving a tasty eggplant recipe? This Sauteed Japanese Eggplant with Ponzu Sauce is perfect for you! Savor the tender eggplant paired perfectly with the zesty kick of our homemade sauce!

sauteed Japanese eggplant served on a plate.

The eggplant – my absolute favorite summer vegetable! I’ve tried countless ways to cook it, but nothing beats this sauteed version!

Creating this dish is a breeze! Sauté fresh eggplants in a pan, give them a friendly toss in the tangy sauce and sprinkle a bit of scallion on top. You’re all set to enjoy the best flavors of this dish!

About This Recipe

  • Easy and quick eggplant recipe ready in 10 minutes
  • Homemade ponzu sauce
  • Tasty and flavorful side dish

📋 Ingredients

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

Ingredients for sauteed Japanese eggplant.
  • Eggplants – Use Japanese eggplants in this recipe. See below.
  • Cooking Oil – I love using sesame oil, but you can also go with vegetable, olive, or avocado.
  • Ponzu sauce – Ponzu is a flavorful and versatile citrus-based sauce commonly used in Japanese cuisine. We will make it with soy sauce, rice vinegar, lemon, and ginger.
  • Scallions for the topping.

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 or Asian grocery stores. However, if they are unavailable, Chinese eggplant is the best substitute.

Selecting the Perfect Eggplant

Here are a few tips for selecting a fresh eggplant at the grocery store:

  • Look for a dark purple color with a glossy sheen.
  • It should feel firm and heavy when you hold it.
  • Check that the end of the stem appears fresh and vibrant.
  • Notice if sharp thorns are still present on the stem.

🔪Instructions

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

How to cook sauteed Japanese eggplant.

1. Remove the stem of the eggplant and cut it in half. Create several diagonal notches on the surface and divide it into quarters.

How to cook sauteed Japanese eggplant.

2. Grate the ginger.

How to cook sauteed Japanese eggplant.

3. Combine the grated ginger, soy sauce, vinegar, and lemon juice in a small bowl.

How to cook sauteed Japanese eggplant.

4. Heat a frying pan over medium heat and add the sesame oil. Place the eggplant slices in the pan and cook for 2 to 3 minutes or until tender.

How to cook sauteed Japanese eggplant.

5. Flip them over and cook for a few more minutes.

How to cook sauteed Japanese eggplant.

6. Reduce the heat, add the sauce, toss gently, and let absorb flavors for a minute.

Serve

sauteed Japanese eggplant served on a plate.

Transfer the dish onto a plate and sprinkle chopped scallions and extra grated ginger for added flavor. Enjoy!

Helpful Tips

  • Choose eggplants that are firm and shiny for the best results.
  • You can adjust the amount of ponzu sauce according to your taste preferences. If you prefer a sweeter sauce, you can add some sugar.

What To Serve With

sauteed Japanese eggplant served on a plate.

Serve the sauteed Japanese eggplant as an appetizer, side dish, or even as a light main course. It pairs beautifully with steamed rice, miso soup, and alongside other Japanese dishes.

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!

sauteed 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.

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sauteed Japanese eggplant served on a plate.

Sauteed Japanese Eggplant With Ponzu Sauce

5 from 3 votes
Print Pin Save
Prep: 5 minutes
Resting Time: 5 minutes
Total: 10 minutes
Servings: 2 servings
Author: Juri Austin
Craving a tasty eggplant recipe? This Sauteed Japanese Eggplant with Ponzu Sauce is perfect for you! Savor the tender eggplant paired perfectly with the zesty kick of our homemade sauce!

Ingredients

  • 2 Eggplants, medium size, 300g
  • 2 Tbsp Sesame oil
  • 1 clove Ginger, grated
  • 1 Tbsp Soy Sauce
  • 1/2 Tbsp Rice vinegar
  • 1/2 Tbsp Lemon juice, one wedge
  • 1 tsp Scallions, chopped, optional

Instructions

  • Cut eggplant: Remove the stem of the eggplant and cut it in half. Create several diagonal notches on the surface and divide it into quarters.
  • Grate the ginger.
  • Make the ponzu sauce: Combine the grated ginger, soy sauce, vinegar, and lemon juice in a small bowl.
  • Cook eggplant: Heat a frying pan over medium heat and add the sesame oil. Place the eggplant slices in the pan and cook for 2 to 3 minutes or until tender.
  • Cook the other side: Flip them over and cook for a few more minutes.
  • Add the sauce: Reduce the heat, add the sauce, toss gently, and let absorb flavors for a minute.
  • Serve: Transfer to a plate and sprinkle chopped scallions.

Video

Notes

  • Choose eggplants that are firm and shiny for the best results.
  • Adjust the amount of ponzu sauce according to your taste preferences. If you prefer a sweeter sauce, you can add some sugar.
  •  

Nutrition

Serving: 1serving | Calories: 132kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g
Course: Side Dish
Cuisine: Japanese
Keyword: sauteed japanese eggplant
Did You Make this recipe?Please Leave a star rating!

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