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.

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

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

#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

Simple but delicious :hungry

This cold dish use oriental eggplant. Usually when cook this dish, deep fried eggplant is a common way to keep the purple of eggplant. Some people blanch eggplant with plenty of water. But I found the easy way to cook eggplant, also can keep the beautiful color of eggplant.Recipe video~https://youtu.be/j03GhYJkLoA

MY VERSIONSIMPLE AND QUICK FRIED FISHDELICIOUS IN GINGER SAUCEINSPIRED BY wokkingmumLOVING IT

There are a lot of recipes out there involving seasoned fried eggplants, but this one with wasabi has my personal touch to it.Use the mentsuyu concentrate as-is without diluting to cut down the time to marinate the cooked eggplant. Chill the eggplant well before serving if you prefer. Add toppings such as grated daikon radish, chopped green onion or shredded white leek. For 2 servings. Recipe by Umemikkii

I bought a round-type eggplant from a local farm.Adjust the cooking time to suit your equipment. Recipe by Hakuundou

FOFOKI is what the Ternate people call eggplant smothered in a spicy coconut milk sauce. Eggplants are cut and then cooked by frying, baking or steaming and then covered with coconut milk sauce. The savory taste of coconut combined with just the right spicy seasoning and crunchy eggplant is great.The history of how FOFOK originated is not known, but the dish has been known since long time by the people of North Maluku (especially Ternate). Note: I did not include photos when sautéing the sauce because the steam and smoke made the images not turn out...