- First thought that comes to mind: There’s so many different types of eggplants…
- Great for: Side dish
- Inspiration: Eggplant salad I had at the local Japanese restaurant.
- Tips & Tricks: Eggplants have a bitterness to them. To remove the bitterness: After you cut the eggplant in slices, place the eggplants in a large bowl of cold water with 2 tablespoon of salt. Remove after 15 minutes and drain.
- Pairs well with: white rice
2 Japanese eggplants (You can also use Italian. I did because I couldn’t find Japanese eggplants in my market)
1 cup of Oil for shallow frying
½ cup of Ponzu sauce (I used store bought sauce)
2 tablespoon of green onions for garnishing
1 teaspoon of sesame seeds for garnishing
- Slice eggplants into 1 inch strips.
- Optional: Soak eggplant slices in salted cold water. This will remove the bitterness, remove and drain.
- Pat eggplant slices dry.
- Heat up 1 cup of oil in a shallow pan on medium high heat.
- Deep-fry the eggplant in the oil for 1-2 minutes. The pieces should not turn brown but should be cooked through. Remove the pieces with a mesh spoon and run hot water over the eggplants to remove excess oil for 10 seconds.
- Place eggplants on paper towel to dry.
- Once eggplants have cooled down, toss the eggplants with Ponzu sauce.
- Garnish with sesame seeds and green onions.