I got a large amount of autumn eggplant and myoga ginger from my neighbor. I often make simmered eggplant with a moderate firmness that isn't too thick. When I changed the amounts it turned out like this.Work quickly so that the fragrance of the myoga ginger remains.Because the eggplant is lightly boiled, it isn't necessary to use as much oil as usual to remove the bitter taste. (You can also place the eggplant in water and heat in a microwave.)Adjust the amount of stir-frying oil and soy sauce according to your preference. Recipe by Kechauru recipe

This is my Japanese grandma, Kimiko's recipe.

This is the stewed eggplant dish I make using the broth from my recipe for "katsudon" (pork cutlet on rice). The golden ratio of ingredients for the broth is slightly different from what I use for making inari, "gyudon" (beef bowl), or simmered kabocha squash.The broth used here has a different ratio of ingredients from what's used for making inari, "gyudon" (beef bowls), or simmered kabocha squash. For 2 servings. Recipe by Naomoka

I made a summery simmered dish using my favorite eggplants and myoga ginger.If you over-boil the eggplants they'll become very limp, so please watch them.By shredding the eggplants with your hands, the flavors penetrate them a lot better!!Please be sure to chill this dish before serving! Recipe by Shakuzou

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

When I tried serving grilled eggplant with olive oil and ginger it was delicious, so I made it into a recipe.Adjust the amount of ginger to taste.I use extra virgin olive oil for this, and long thin eggplants. Long eggplants are tender and delicious. For 2 servings. Recipe by Ayatan

I recreated a dish I often used to eat when I was younger. Recipe by Mamakura

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

This is a perfect recipe for the summer when eggplants are cheap. I have always loved them flavored slightly sweet. Sometimes, I add red chili peppers.Tastes great either freshly cooked and piping hot or chilled.Since the eggplant isn't deep fried in oil, the color is not as pretty as if it were, but I figure it's a good compromise considering the reduction in calories... Recipe by Mamewans' mama

I used Takara brand Hon Mirin with what was available in the fridgeAdjust the amount of ◎ seasoning depending on the size of the eggplant. Recipe by EnjoyKitchen.

I was too lazy to deep-fry the eggplants, so I just stir-fried them in a frying pan.You can prevent the colour of the eggplant skin from changing by first cooking the skin side very well.It can be a yummy side dish to pair with drinks if you add an extra kick of red chili pepper. For 2 to 3 servings. Recipe by ruruchirin

I modified a recipe I saw about 10 years ago in a magazine from an izakaya (Japanese gastropub).The vegetables tends to fall apart, so don't simmer for too long. This tastes better if the dashi stock is pretty strong. If there's not enough oil in the pan at Step 3, add a little more to taste, but if you add too much it will become oily, so wipe the excess at Step 4. For 4 servings. Recipe by Nanakai mama