4 Japanese eggplants

1 tbsp balsamic

1 tbsp shaoxing*

1 tbsp soy (tamari)

3 tbsp rice brain oil

how to cut an eggplant
  • Cut off the top and bottom of the eggplant, lay on side and cut it into 3 segments. Then quarter the segments lengthwise. (See image to the right.)
  • Mix shaoxing, soy and balsamic to make a vinaigrette.
  • Heat large sauté pan over medium-high heat. Add oil.
  • Toss in eggplant. Sauté until browned on all sides and just tender.
  • Deglaze the pan with the vinaigrette. Turn off heat and continue to cook until the oil is absorbed.
  • We top with crispy onions, mint, and pickled fresno peppers.

*shaoxing is traditional Chinese wine, fermented from rice, which also comes in a cooking wine variety. We use the real rice wine, but the cooking wine version is easier to find. If you do not have either, you can substitute a dry sherry.

A fun tip for cooking eggplant:

Soak the cut eggplant in salty water for 15 minutes then lay to dry on a towel. This helps the eggplant absorbs less oil while it is cooking, which keeps the eggplant from getting overly greasy! 

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