While the summer plays hide and seek, the summer vegetables are still around and should be for a few more weeks.
The great star of the summer in my kitchen this year is eggplant 🍆. We always eat a lot of eggplants in the summer, but this year it looks really like we are eating even more. Last week recipe was a great example but there is much more to do. And today I share with you another Japanese eggplant recipe, vegan this time, as simple as the previous one but with a different set of flavors.
Sautéed eggplants Japanese style
- 2 Japanese eggplants
- 1 aburage pad (thin fried tofu sheets)
- 1 tsp of sesame seeds
- 1tsp of soya sauce
- 1tsp of cooking oil, I usually use olive oil no matter what but sunflower or rice oil are OK too
Wash the eggplants and dice them. In a pan set the cooking oil snd heat. When hot add the eggplant and cook at high heat while stirring often. Slice thinly the aburage. Add to the eggplants. Cook and stir until the eggplants are creamy. Add the sesame and soya sauce, stir and serve.
While the base is the same as the perfect eggplant recipe, the flavors are very different. I actually recommend to cook both and compare. It’s perfect to understand umami.
