Spicy Eggplant

Name: Spicy Eggplant
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 680 grams Asian or other small eggplants (each about 1 1/2 inches in diameter); 1 strip Garnish: julienne of peeled fresh gingerroot, chopped fresh cilantro leaves, and radish sprouts; 2 teaspoons instant dashi granules; 3 Tbsps mirin; 0 teaspoons dried hot red pepper flakes; 3 Tbsps Japanese soy sauce; 2 Tbsps sugar; 4 Tbsps vegetable oil; 710 milliliters water

Spicy Eggplant might be just the side dish you are searching for. One serving contains 184 calories, 5g of protein, and 10g of fat. This recipe serves 6. Head to the store and pick up japanese soy sauce, water, pepper flakes, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, fodmap friendly, and vegan diet.

Instructions

Cut eggplants crosswise into 1-inch-thick rounds. In a 5-quart heavy kettle heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown cut sides of eggplant in 2 batches (adding remaining 2 tablespoons oil before second batch), turning eggplant occasionally with tongs.

Ingredients you will need

Eggplant

Cooking Oil

Equipment you will use

Tongs

In kettle combine eggplant and remaining ingredients. Simmer mixture, uncovered, stirring occasionally, until eggplant is very tender but not falling apart, about 15 minutes. With a slotted spoon carefully transfer eggplant to a bowl. Boil liquid remaining in kettle, skimming froth, until reduced to about 1/2 cup and add sauce to eggplant.

Ingredients you will need

Eggplant

Sauce