Eggplant Japanese Style Recipe

Eggplant Japanese Style tastes grate and is really easy to make. The sesame seeds and Japanese ingredients add up the flavor of Eggplant Japanese Style. Try this Eggplant Japanese Style recipe at home and surprise your guests.

Summary

Preparation Time5 MinCooking Time50 Min
Ready In55 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Round eggplants4 Medium
 Wasabi powder1 Teaspoon
 Igname6 Tablespoon, grated
 White sesame seeds3 Tablespoon
 Japanese light soy sauce1 Tablespoon

Nutrition Facts

Serving size

Calories 193 Calories from Fat 67

% Daily Value*

Total Fat 7 g11.5%

Saturated Fat 0.13 g0.64%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 61 mg2.5%

Total Carbohydrates 29 g9.8%

Dietary Fiber 12.9 g51.7%

Sugars 8.3 g

Protein 7 g13.1%

Vitamin A 2.5% Vitamin C 20.1%

Calcium 3.7% Iron 5.4%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1 Preheat the oven to 400°F.
2 Rinse the eggplants well.

MAKING
3 On the central shelf of the oven, place the whole eggplants to bake for about 30 minutes or until tender, turning them after 15 minutes.
4 Remove from the oven and allow to cool.
5 Slice off the ends, peel, and cut lengthwise in quarters.
6 Neatly remove any seed bearing sections.
7 Cut the flesh into small, rectangular "brick" shapes.
8 On 4 individual plates, heap up the eggplant pieces.
9 In a bowl, mix 1 1/2 tbsp wasabi powder with just enough hot water to moisten.
10 Shape into 4 tiny balls.
11 Place one on each plate.
12 Peel a piece of igname (Chinese yam or yamaimo) and grate finely.
13 Place a quarter of this neatly in a little heap beside the wasabi ball on each plate.
14 Heat a nonstick skillet.
15 Add the sesame seeds, and roast stirring with a wooden spoon.
16 Remove from the heat immediately and crush slightly with the back of the spoon.
17 Sprinkle over the heaps of eggplant pieces.

SERVING
18 Serve this dish in the Japanese way: In tiny bowls mix light soy sauce with some of the wasabi and stir in a little of the grated igname.
19 Pass these bowls along with the eggplant.
20 Take hold of a piece of eggplant with your chopsticks or fork and dip in the resulting highly flavored relish before eating.
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