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Sauteed Japanese Eggplant With Ponzu Sauce

5 from 4 votes
Prep: 5 minutes
Total: 10 minutes
Servings: 2
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!
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sauteed Japanese eggplant served on a plate.

Ingredients
  

  • 2 Eggplants, medium size, 300g
  • 2 Tbsp Sesame oil
  • 1 tsp Scallions, chopped, optional
Ponzu Sauce
  • 1 clove Ginger, grated
  • 1 Tbsp Soy Sauce
  • ½ Tbsp Rice vinegar
  • ½ Tbsp Lemon juice, one wedge

Instructions
 

  1. Prepare the ingredients: 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.
  2. Make the ponzu sauce: Combine the grated ginger, soy sauce, vinegar, and lemon juice in a small bowl.
  3. 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. Flip them over and cook for a few more minutes.
  4. Add the sauce: Reduce the heat, add the sauce, toss gently, and let absorb flavors for a minute.
  5. Serve: Transfer to a plate and sprinkle chopped scallions.

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.
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Nutrition

Serving: 1servingCalories: 132kcalCarbohydrates: 1gProtein: 1g

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

Course: Side Dish
Cuisine: Japanese
Keyword: sauteed japanese eggplant

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