Domesticated Sundays

Ponzu Eggplant

Ponzu Eggplant

  1. First thought that comes to mind: There’s so many different types of eggplants…
  2. Great for: Side dish
  3. Inspiration: Eggplant salad I had at the local Japanese restaurant.
  4. 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.
  5. Pairs well with: white rice


DSC_0592 eggplant 4


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



  1. Slice eggplants into 1 inch strips.
  2. Optional: Soak eggplant slices in salted cold water. This will remove the bitterness, remove and drain.
  3. Pat eggplant slices dry.
  4. Heat up 1 cup of oil in a shallow pan on medium high heat.
  5. 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.
  6. Place eggplants on paper towel to dry.
  7. Once eggplants have cooled down, toss the eggplants with Ponzu sauce.
  8. Garnish with sesame seeds and green onions.


This entry was published on May 24, 2015 at 4:39 am. It’s filed under Uncategorized and tagged , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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