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Eggplant Agebitashi

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Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 4
Author: Juri Austin
Eggplant agebitashi is a simple Japanese dish where tender fried eggplant soaks up a savory dashi soup. It's perfect as a light side or appetizer!
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Eggplant agebitashi served in a bowl.

Equipment

  • Medium-sized frying pan
  • Small Saucepan

Ingredients
  

  • 3 Eggplants
  • Vegetable Oil, as needed for pan-frying
  • 1 Scallion, finely chopped for garnish
Dashi Soup
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Mirin
  • ½ tsp Dashi Powder
  • ½ tsp Grated Ginger
  • ½ cup Water

Instructions
 

  1. Prepare the Eggplant: Cut the eggplants in half lengthwise. Then, make diagonal slits and cut each half in two, so you end up with quarters.
  2. Fry the Eggplant: Heat oil in a frying pan over medium heat. Place the eggplant pieces skin-side down and fry until soft on all sides.
  3. Make the Soup: While cooking the eggplant, combine soy sauce, mirin, dashi powder, water, and grated ginger in a small saucepan. Bring to a gentle boil, then turn off the heat.
  4. Soak the Eggplant: Place the fried eggplant in a container or dish. Pour the warm dashi soup over it and let it soak for about 10 minutes.
  5. Serve: Garnish with chopped scallion and enjoy!

Notes

  • Making shallow diagonal cuts on the skin helps it cook more evenly and absorb more of the soup.
  • It tastes even better after resting in the fridge for a couple of hours or overnight.
  • Shishito peppers, zucchini, bell peppers, and okra also work well—just fry and soak them with the eggplant.
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Nutrition

Serving: 1servingCalories: 337kcalCarbohydrates: 22gProtein: 4g

This nutritional information is estimated and provided for general reference only.

Course: Side
Cuisine: Japanese
Keyword: eggplant agebitashi

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