![]() ![]() Green onions : Green onions add a touch of sweetness and crunch to the dish.The eggplants are the star of the show so they must be cooked until very tender to achieve the perfect texture and be able to absorb the sauce. Japanese eggplant: You will need three Japanese eggplants for this recipe.Make sure it has a high smoke point so it won’t burn as easily as some other oils. Oil: I’m using vegetable oil to saute the eggplants but feel free to use other neutral oil such as grapeseed oil.Japanese eggplants are often used in Asian cuisine and can be swapped with Chinese eggplants, which are lighter in color, and can sometimes be longer. Because of their smaller size, they cook faster and absorb flavor more easily. They have a milder and slightly sweeter flavor than regular eggplants. Japanese eggplant, called ‘ nasu‘ in Japanese, is a type of eggplant that is long and slender, with a thin, dark purple skin. This dish has a simpler taste – it’s savory, salty, and nutty, but doesn’t have the depth of flavor nor the pungent element that nasu dengaku has. ![]() While the recipe calls for miso paste, this dish doesn’t taste anything like the traditional nasu dengaku (Japanese miso eggplant), where the eggplants are broiled and brushed with a sake and miso glaze. This recipe for sauteed Japanese eggplant is a quick and easy way to enjoy a tasty and nutritious plant-based meal. The eggplants are cooked until tender, then seasoned with a ginger, miso, and sesame sauce that is simply irresistible. If you’re looking for a savory eggplant dish, look no further than this sauteed Japanese eggplant! It’s quick, easy to make, and is packed with flavor. ![]()
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