Easy Japanese Recipes

Eggplant with Sesame Ponzu Sauce Recipe | JustOneCookbook.com Today I’m guest posting at A little bit of everything while the author Roxana is back home in Romania.  She’s featuring several guest bloggers who were born outside of the US and today is my turn.  You probably remember her from the guest post Vegan Green Tea Cookies she shared on Just One Cookbook.  She is extraordinary talented with baking and you should definitely check out the delicious Vegan Zucchini Bread she just shared on her blog the other day.

If you are an avid reader of my blog, you probably know there is one category in my website that has only a few entries.  Yes, that’s sweets and baking category.  Since I can’t share many delicious bread, cookies, or any other nice treats, I hope you find some good recipes in Roxana’s recipes index.

Back to my guest post.  Since I don’t have any baking recipe to share at the moment and Roxana is a pescatorian, I decided to feature a vegetarian dish.  Eggplant with Sesame Ponzu Sauce is one of my favorite eggplant recipe as it’s very easy to make!  The combination of eggplant, shiso leaves, and the ponzu sauce is simply amazing.  If you are having a party, you can even prepare this beforehand so you’ll have plenty of time to work on the main course.

Last but not least, I want to thank Ann of Cooking Healthy For Me for the Blogger Award.  Thank you Ann!  Now please head over to A little bit of everything and check out this quick and delicious appetizer.  Have a wonderful Monday everyone!

Eggplant with Sesame Ponzu Sauce Recipe
 
Prep time
Cook time
Total time
 
Serves: Serves 2
Ingredients
  • 2 green onions, finely chopped
  • 5 shiso leaves, chiffonaded (optional)
  • 1 Tbsp. sesame oil for pan frying
  • 1 Chinese long eggplant
Seasonings
  • 2 Tbsp. Ponzu
  • 1 Tbsp. sesame oil
  • ¼ tsp. Konbucha (or salt): This is not Kombucha, a fermented drink. Konbucha/Kobucha is made from Konbu seaweed.
Instructions
  1. Finely chop green onions and cut shiso leaves into chiffonade.
  2. In a small bowl, combine all the ingredients for Seasonings and mix all together. Keep in the fridge until you are ready to serve.
  3. In a non-stick frying pan, heat sesame oil on medium high heat. While heating up, slice the eggplant into ¼ inch thickness. Before eggplant start to change color, immediately start cooking. Brown both sides of eggplant.
  4. When eggplant is done cooking, place it on the serving dish.
  5. Sprinkle green onions. If you like it eat it cold, keep the plates in the fridge until you are ready to serve.
  6. Put Shiso leaves on top and pour the Seasonings over the eggplant.

Enjoy!

Eggplant with Sesame Ponzu Sauce II

Leave a Comment


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  • Giulietta | Alterkitchen September 12, 2011, 4:08 am

    Easy, light and yet delicious… I love eggplant, and this is a new way to serve them… yay!!!

    Reply
  • Tiffany September 12, 2011, 4:24 am

    The eggplant looks delish… but that sesame ponzu sauce!!!!!!!! Oh, it’s calling my name! Incidentally, I went to buy ponzu this weekend… the grocery store had every type of sauce imaginable… EXCEPT ponzu. URG! I ended up making my own dipping sauce… lol! Happy Monday Nami!

    Reply
  • Belinda @zomppa September 12, 2011, 4:41 am

    Looks like such a simple but healthy way to serve up eggplant. Ponzu is so versatile.

    Reply
  • Dolly September 12, 2011, 4:57 am

    YUm… guess i dont need to travel to japanese rest. for this.

    eggplant goes so well with rice :)

    Reply
  • Sissi September 12, 2011, 5:03 am

    Nami, I can’t believe you have just posted one more wonderful recipe with shiso! You know my addiction to shiso… I adore aubergine, have all the ingredients apart from konbucha (which really seems to avoid me ;-) since I always forget to buy it when I go to my Japanese shop), so I will make it even today! (I will soon have to add a special category on my blog “Nami’s recipes” ;-) )

    Reply
  • Katherine Martinelli September 12, 2011, 5:06 am

    This looks so delicious! I need to pick up some ponzu sauce. We don’t get the long eggplant in Israel, only the regular and baby ones, but I’m sure they will work as well. My husband isn’t crazy about eggplant but loves them with miso and I bet he would like this too!

    Reply
  • Sonia September 12, 2011, 5:21 am

    Love this simple and yummy way of serving eggplants.

    Reply
  • Stefanie September 12, 2011, 5:34 am

    That looks so good, and so simple! I was just commenting on another blog that I need to try shiso leaves… they’re popping up everywhere right now and they seem to add a wonderful flavor!

    Reply
  • Vivienne September 12, 2011, 5:48 am

    i like Konbucha but have never cooked with it before! now i have a recipe to try for the next time i have chinese eggplants at home…can’t wait! :) have a good week ahead nami!

    Reply
  • Tobias @ T and Tea Cake September 12, 2011, 6:15 am

    This really makes a great appetizer and your presentation makes it look almost too precious to nibble on, Nami. ;) I imagine the tart flavour of ponzu going very well with the eggplants which – if I might say – look a bit naughty. :P

    Cheers,
    Tobias

    Reply
  • Beth Michelle September 12, 2011, 6:35 am

    This is a favorite way of mine to eat eggplant. I love ponzu sauce! Your presentation is beautiful (as always) Hope you had a great weekend Nami!

    Reply
  • Cindy September 12, 2011, 7:02 am

    Nami, it’s because of you that I have the pleasure of tasting and falling in love with Ponzu sauce gotta give this a recipe a try soon!

    Reply
  • Allie September 12, 2011, 7:15 am

    Eggplant is one of my absolute favorite veggies… this looks so great!

    Reply
  • Amelia September 12, 2011, 7:26 am

    wow, your eggplant looks great, nice decoration. Happy mooncake festival to you and family.

    Reply
  • Eating Deliciously September 12, 2011, 7:35 am

    This looks fantastic! I just bought some Chinese eggplant at my local market and now I have the perfect recipe to use them.

    Reply
  • Mr. Three-Cookies September 12, 2011, 7:47 am

    Nice and easy, and looks super delicious. Kombucha vs Konbucha – in case someone misreads or there is a type the person will end up with quite a different dish:)

    Reply
  • Sandra's Easy Cooking September 12, 2011, 8:00 am

    I love the idea of you making with with ponzu sauce..I can imagine it is packed with flavor. It looks so perfect and photos are fantastic! Will check your guest post right now!

    Reply
  • Stephanie @ Eat. Drink. Love. September 12, 2011, 8:21 am

    This eggplant looks so delicious, Nami! I love all of the flavors you used to really kick this eggplant up a notch! And as always, it also looks so pretty!

    Reply
  • Marina September 12, 2011, 8:37 am

    i love eggplants but never tried them this way.. Looks delicious!

    Reply
  • Shirley September 12, 2011, 9:07 am

    I love eggplant, and I have a bottle of ponzu I bought for just one recipe and I’ve been looking for more ways to use it.

    Reply
  • Mandy - The Complete Cook Book September 12, 2011, 9:28 am

    I too love Roxana’s blog. This is a great guest post for her. I have never heard of shiso leaves before let alone Konbucha – I would love to taste this recipe.
    Have a happy week.
    :-) Mandy

    Reply
  • Jill Colonna September 12, 2011, 9:49 am

    Heading over to your guest post at Roxana’s blog, Nami. In the meantime, these aubergines look tasty and so different to the Italian version we’re used to. And let me say, you may have less recipes when it comes to baking but when you do one, it’s worth the wait. You did these amazing purin desserts on my blog at http://madaboutmacarons.com/archives/5816 which was a real treat!

    Reply
    • Nami September 13, 2011, 10:59 am

      Thank you Jill for linking my {Creme Caramel (Purin)} guest post!

      Reply
  • Tanvi@SinfullySpicy September 12, 2011, 9:49 am

    Very light , simple and healthy dish..I love eggplant & sesame combo and this recipe sounds so perfect. Beautiful garnishes & lovely presentation Nami! Have a great week ahead!

    Reply
  • Jamie @ the unseasoned wok September 12, 2011, 10:14 am

    Beautiful veggie dish Nami! I wish my husband enjoyed eggplant more because I love it, but I can only eat so much and whenever I make it, I’m the only one who eats it!

    I know what you mean about baking. I’m not a baker myself, but I know you can do it! I’ve seen it here on JOC.

    Reply
  • Claire September 12, 2011, 10:19 am

    i love that you can make this beforehand, it would free up so much time to work on other dishes for a dinner party or meal. the sauce also looks like its a lot of flavor. yum!

    Reply
  • Annapet September 12, 2011, 10:22 am

    This is my kind of food! ;-)

    Reply
  • Sandra September 12, 2011, 10:38 am

    Love the sound of that sauce and your presentation is gorgeous. Beautiful post.

    Reply
  • Lilly September 12, 2011, 10:56 am

    JUM!! You know how to make things look good!

    Reply
  • The Elegant Eggplant September 12, 2011, 12:00 pm

    YUM!! As always, great recipe with gorgeous presentation :)

    Reply
  • Tina (PinayInTexas) September 12, 2011, 12:06 pm

    Simple yet so appetizing! Great job on transforming a plain eggplant into this gorgeous dish, Nami!

    Reply
  • Mika September 12, 2011, 12:31 pm

    Oh yes, this is also my favorite dish. I eat with some finely grated giner with sesami oil + soy sauce! Yum Yum Yum ; )

    Reply
  • Sylvia@Peaches and Donuts September 12, 2011, 1:08 pm

    Another lovely aubergine recipe but i got to find out what exactly is ponzu. I probably had it before without knowing what it was. haha

    Reply
  • Terris-Free Eats Food September 12, 2011, 1:34 pm

    Now I have a new idea for what to do with all the Chinese eggplant we have in the garden! I have tried just about every type of preparation, but this Sesame Ponzu sauce sounds delightful. Then again, EVERYTHING on your site looks delicious. My stomach is grumbling at this point! :)

    Reply
  • Dee at Deelicious Sweets September 12, 2011, 2:22 pm

    This looks delightful! Great recipe :)

    Reply
  • daphne September 12, 2011, 3:29 pm

    I’m such a big fan of eggplant so this is a winner for me! the grill marks, the suace.. oooo I would love this for dinner!

    Reply
  • Juliana September 12, 2011, 4:58 pm

    Nami, I just got a couple of eggplants and was debating how to prepare them…love the simplicity of this dish…and I love shiso.
    Hope you have a wonderful week ahead :-)

    Reply
  • newlywed September 12, 2011, 5:23 pm

    That sauce looks perfect for the eggplant!

    Reply
  • Reem | Simply Reem September 12, 2011, 5:52 pm

    Eggplant can really make world a better place…. Atleast for me :-)
    This is such a beautiful, light and healthy way to use eggplant…
    Will try this soon dear.

    Reply
  • Happy When Not Hungry September 12, 2011, 6:10 pm

    This eggplant looks beautiful! I love the flavors too. Nice job :-)

    Reply
  • Cassie @ Bake Your Day September 12, 2011, 6:27 pm

    I really like eggplant but it’s so nice to have a recipe other than eggplant Parmesan or ratatouille! This sauce sounds so good, my mouth is watering!

    Reply
  • PolaM September 12, 2011, 7:18 pm

    I will have to try this new marinade! I love, love, love eggplants!

    Reply
  • wok with ray September 12, 2011, 7:26 pm

    Anything you cook looks very good and delicious, Nami! Whether it’s meat or all veggies, I am always a big fan of your cooking, presentation, and photography. :)

    ~ ray ~

    Reply
  • Lindsey@Lindselicious September 12, 2011, 7:45 pm

    Oh I just bought eggplant! I am torn now- between making this and what I originally planned. Have you seen that Miso Quick Pickling kit? I bought eggplant and cucumbers to try that out. LOL

    Reply
  • Alyssa September 12, 2011, 7:48 pm

    Thanks for sharing! I was just about to search out a recipe for ponzu sauce, but now I don’t have to :) I also gave you the same award as Ann! I should have read your last post first, but I love your blog anyway!
    http://momdecuisine.wordpress.com/2011/09/12/mexi-monday-spicy-orange-churros/

    Reply
  • chinmayie September 12, 2011, 8:19 pm

    SO simple and delicious!

    Reply
  • sheri September 12, 2011, 8:49 pm

    What a simple eggplant preparation! I love it for this reason, and I need to try it. The ponzu must give it a fresh taste, and the green onion with shiso a little bite. I don’t make eggplant enough but it’s such a wonderful vegetable. Do your kids like it this way?

    Reply
  • Ann September 12, 2011, 9:18 pm

    Delicious – I LOVE eggplant! Congratulations on the award, it’s well deserved…you ROCK!

    Reply
  • Biren @ Roti n Rice September 12, 2011, 9:31 pm

    I love eggplants and just prepared some yesterday. I like your ponzu dressing. It sounds really tasty with the fried eggplants. Congrats on your award!

    Reply
  • Juju September 12, 2011, 10:22 pm

    Hi, Nami! I’ve never had ponzu sauce before, but will love to try it! I bet my hubby will love this recipe!! He lovess EGGPLANT! =] Have a great week!

    Reply
  • sophia September 12, 2011, 10:54 pm

    That is a super elegant eggplant dish! Most eggplant dish I know is heavy and rich and greasy…It’s nice to see a light, refreshing eggplant dish for a change! :-)

    Reply
  • Abby September 12, 2011, 11:11 pm

    eggplant has got to be one of my favorite veggies to eat. this looks simple and just appetizing! I definitely will try this out!

    Reply
  • kankana September 13, 2011, 12:00 am

    This is one of those kind of eggplant dish which i know I would enjoy a lot. Looks easy and delicious.

    Reply
  • Adora's Box September 13, 2011, 4:20 am

    Lovely, Nami! Filipinos love fried eggplants. We eat it with a soy based dip, too. I can imagine how delicious this dish is with the sauce and the sprinkles.

    Reply
  • Shaz (feedingmykidsbetter) September 13, 2011, 5:59 am

    Light and flavouful combination. :) thanks nami for sharing yet another inspired dish.

    Reply
  • Shawn September 13, 2011, 6:01 am

    Seems so light and full of flavor! I can’t wait to try this one :)

    Reply
  • Lyndsey ~The Tiny Skillet September 13, 2011, 1:45 pm

    Nami, this looks wonderful, what a great idea for a party! My daughter is starting to like eggplant too…she loves trying all these new flavors. I’ll have to see if my Korean store has some more sisho leaves! :) Last time I bought them I used it in my bentos not much else, so good to get more ways to use it.

    Reply
  • Roxana GreenGirl September 13, 2011, 2:05 pm

    Hi Nami,
    Thank you so much for the wonderful guest post and for your sweet words. I love eggplants and your appetizer sounds delicious. Now … I wish I was back in the States to make some since your photos are sure making me hungry!

    Reply
    • Nami September 14, 2011, 9:55 am

      Roxana, thank you so much for inviting me to guest post on your blog! One day I hope I become a good baker like you and share some delicious bread or dessert on your blog. Hehee!

      Reply
  • Nancy/SpicieFoodie September 13, 2011, 2:20 pm

    Congrats on the award and guest post Nami:) I’ll be stopping by to check out those gorgeous eggplants.

    Reply
  • elisabeth@foodandthrift September 13, 2011, 4:25 pm

    Hi Nami-I already commented on Roxana’s blog for the great guest post from you!
    Love the way you made the eggplant with the sesame and Ponzu sauce. One more way for me to make eggplant which we love so much!
    Lovely recipe, and great guest post!

    BTW-You are the winner for the cookbook giveaway! Please send me your address on my e-mail, so I could ship out the book to you by the end of this week…the latest!
    Congratulations, so glad you won, and I hope you will like the book:DDD

    Reply
  • Raymund September 13, 2011, 5:22 pm

    Honestly I never liked eggplants but recently I added it into my diet to try different dishes that uses it. So far I loved parmigiana and even a simple grilled one, this one will be next on the list, looks like I will love iit

    Reply
  • Caroline September 13, 2011, 6:19 pm

    Looks so delicious, Nami! I have the opposite problem…I bake way too many sweets, but rarely any chocolate (since I’m weird and don’t really like it). But anyways, I love both eggplant and ponzu, so this is the perfect combo.

    Reply
  • Vicki Bensinger September 13, 2011, 7:56 pm

    I love eggplant and with these ingredients I’m sure it’s light and delicious. Thank you for sharing your recipe.

    Reply
  • Kay Ecker September 13, 2011, 8:43 pm

    I love onasu! I love learning new ways to prepare Japanese things from you :)

    Reply
  • Elies_Lie September 13, 2011, 9:32 pm

    This eggplant looks tasty!
    Tq for sharing the recipe nami! will try it soon when the ingredients is ready! ;)

    Reply
  • Lisa H. September 13, 2011, 10:33 pm

    Simply gorgeous… I have to find out whether we have ponzu sauce in the Asian Grocer here… must be the middle bottle with ‘lemon’ picture… right?

    Reply
    • Nami September 14, 2011, 11:27 am

      Yes, I forgot what the picture is…but pretty sure it’s not lemon. Either Yuzu, Sudachi, or Kabosu, I think. But you got the point right there is a yellow fruit on the picture. :-)

      Reply
  • Hyosun Ro September 14, 2011, 4:42 pm

    Nami – This looks really good as an appetizer. I love eggplants and ponzu, so this is definitely for me. Did you know you and I both posted an eggplant recipe on the same day? Great minds think alike?? LoL.

    Reply
  • Manu September 14, 2011, 6:32 pm

    Ohhh I am so behind with my blog hopping! And here you are with this gorgeous recipe! I am always looking for different ways to cook eggplant as it is my favourite summer veggie! Very elegant and beautiful presentation too!

    Reply
  • Lyn September 15, 2011, 7:17 am

    Beautiful eggplant presentation and congrats on your awards again! :D
    Do you believe if I tell you that I love eggplants but had once cooked it ONCE only in my whole cooking life!? Bcoz I don’t know how to cook it the way I love it- stir-fry eggplants with spicy dried shrimps. :P
    I must keep a look-out for the ponzu sauce and shiso leaves now. Can’t seems to find shiso leaves here…

    Reply
  • Laura @ Family Spice September 15, 2011, 12:54 pm

    You make eggplant look soooooo good! Simply lovely!

    Reply
  • Sandra September 16, 2011, 5:26 pm

    Woo-hoo Top 9!

    Reply
  • cooking rookie September 26, 2011, 6:47 pm

    wonderful dish! I need to look up the ponzu sauce in an asian store.

    Reply
  • Sharon February 3, 2012, 11:37 am

    I can’t get away from the computer since discovering your wonderful website. I’m searching for a published cookbook that you might be offering for sale, as I find myself printing your delicious recipes and using up a lot of my printer ink! I even salivate at the food photos. Great website! Never heard of Ponzu Sauce before so will have to check my local asian supermarket. Thanks for sharing your recipes. Japanese food is my favorite that I never get enough of. You make it easy to attempt preparing the food. Even your CAPTCHA is easy enough!

    Reply
    • Nami February 3, 2012, 11:55 am

      Hi Sharon! Thank you for your kind words! :-). I hope you enjoy my Japanese recipes!

      Reply
  • Emma Stone February 4, 2012, 2:55 am

    Thanks Nami for the fab recipe! I love eggplant and I’m definitely trying this out soon! Hope mine looks (and tastes) half as good!

    Reply
  • Cha February 25, 2013, 7:15 am

    Hi Nami. Are Ponzu and Ajipon the same?

    Reply
    • Nami February 25, 2013, 11:01 am

      Hi Cha!

      The word Ponzu is derived from the Dutch word “pons”, which means citrus juice. Originally “ponzu” contains just the juice of sudachi, yuzu, and kabosu and vinegar, and it doesn’t include soy sauce.

      However, when most of Japanese recipes refer “Ponzu” these days, it usually means Ponzu Shoyu (soy sauce in Japanese) which contains a mix of ponzu, soy sauce, sugar or mirin, and dashi.

      “Ajipon” is a ponzu (ponzu shoyu) product name for Mizkan brand.

      Reply
  • Lily March 5, 2013, 7:26 pm

    Hello Nami,

    I found your blog by accident while looking to purchase some Japanese cookery and china last week (late Feb). Ever since, I’ve been making and replenishing my stock of Sunomono cucumbers and wakame, made 3 batches of salted salmon and right this moment I have some seabass marinating in miso paste in my fridge.

    Tonight my husband had a huge smile when I served the eggplant with ponzu sauce. However, I substituted the eggplant with green and yellow zucchini since I have them in my fridge. I roasted the zucchini instead of deep frying. On his tray my husband also found Chawanmushi with shrimps, pickled cucumbers served with rice and salted salmon soaked in ocha for dinner. Needless to say it is simply delish!

    Thank you for sharing some really amazing recipes. Looking forward to try more of your recipe.

    Reply
    • Nami March 6, 2013, 9:22 am

      Hi Lily! Your feedback and comment made me really happy! Thank you so much for trying all these recipes. I’m so happy to hear you’ve been enjoying cooking and eating Japanese food at home. Thank you again for writing! :)

      Reply