I love eggplants and I want to eat them every day if I could.This recipe is easy and my favorite way to eat eggplants. I think I've been eating them this way for decades.You don't need to soak the eggplants in water. Just cook as soon as you cut them.Add the ginger and mentsuyu as soon as the eggplant slices are cooked. The flavors will penetrate the eggplant well. You could peel the skins if you prefer. For easy to make amount. Recipe by Junchan

I had just a little ponzu sauce left.If you use the eggplant as soon as you cut it, you don't need to do anything to remove any bitterness. If you do do so, by soaking it in water, be sure to drain it very well.In step 2, you are pan-drying rather than stir-frying. Be careful not to let the eggplants burn.If you want to reduce the amount of oil used, steam-frying should work. Recipe by Shampoo hat

This is my Japanese grandma, Kimiko's recipe.

The eggplants at a local delicatessen looked very delicious, so I tried cooking my own eggplant dish.The eggplant will take some time to absorb the flavors of the seasoning. Please let the marinade cool completely and enjoy. It tastes good when it's chilled in the fridge in summer.You can either make crisscross pattern cuts on the surface of the eggplants or not. Recipe by Raby.

Our kitchen is in the south-east corner of the house, and it's so hot in the summer! I don't want to be using heat on days like that, so this recipe was born out of a desire to come up with something that didn't require heat and could be made quickly.I tried cutting up the eggplant, but shredding it by hand was more delicious.The key is to put the eggplants in a single layer in the microwave. The surface of the eggplant will still be white from the katakurikom but just ignore that and put it in the sauce. For 2 adult sized servings. Recipe by Jawajawa

Inspired by the seashore cooking bookA Savoury And Tasty Way To Enjoy Eggplant With Chickpea

Since eggplants and bell peppers were cheap, I fixed them up with ponzu sauce to make a refreshing and delicious dish that may also help combat summer fatigue.Remove from the heat before adding the ponzu sauce. Stir briskly to avoid burning.I burned mine a little in the photo shown in Step 7.Although you can use your favorite ponzu sauce, it will be 30 times more delicious using the Yuzu Maroyaka brand. Recipe by Ponzu shokunin nao

I used grated daikon to allow the chicken and eggplant pieces to coat with the namban-style sauce. It was a good idea.At step 4 if you don't have empty space in your frying pan take the eggplant out of the frying pan.Drain the grated daikon first before adding. I don't remove the bitterness of eggplant beforehand because it will be cooked in oil. Recipe by Maa

#mychinese #worldonplateThis is a quick and easy Chinese eggplant dish that’s spicy and tangy. The eggplant pieces are so tender. They feel like they almost melt in your mouth 😋If you like my recipes, please follow my Instagram @jenscookingdiary @jenscookdineandtravel

I’m not a big fan of ginger but... I don’t know why I could eat ginger so much in this recipe ☺️😅😂 The fragrance of ginger mixed with garlic, shallots, and oyster sauce always makes me drooling 🤤 Please follow my Instagram @jenscookingdiary (Indonesian) @jenscookdineandtravel (English) if you like my recipes 🙏🏻

I created this recipe because I wanted to use up leftover daikon radish and eggplant.Be careful not to burn the ground pork. That's the only key. There's not much else you need to worry about! Please adjust the amount of katakuriko to your liking. For 2 servings. Recipe by Kurumi mama

It’s a good simple side dish. It goes well with Karaage.