Japanese Eggplant

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Difficulty: Easy 



For Eggplant:

  • 1 Japanese Eggplant
  • Shichimi Togarashi 
  • 4 tablespoons Peanut Oil
  • Sesame Oil

For Dressing:

  • 4 tablespoons Rice Wine Vinegar
  • 2 tablespoons Mirin
  • 1 tablespoon ponzu or soy
  • 1 teaspoon Red Miso
  • 1/2 teaspoon Sesame Oil


Slice eggplant into 1/4 inch rounds
Lightly coat a sheet pan with oil
Place eggplant on sheet, drizzle with peanut oil, then dot with sesame oil and sprinkle with Togashiri 

Broil 5 minutes (or until just brown), then flip each round
Broil another 3-5 minutes. Rounds should be bubbling and slightly browned.
Remove from oven and set aside while you make the dressing

Whisk dressing ingredients together in a medium bowl
Add eggplant and toss gently. Let marinate for a minute or two.
Serve warm

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