One of the vegetables that I learned to appreciate is eggplant. I didn’t understand why my mother cooked this vegetable so often when I was growing up. How funny I became to enjoy eggplant in my early 20s. This Eggplant with Sesame Ponzu Sauce (ナスの胡麻ポン酢和え) is one of my favorite eggplant dishes and I hope you enjoy it. It’s so easy to prepare and delicious!
Tips on Making Eggplant with Sesame Ponzu Sauce
- Cut the eggplant right before you cook. Eggplant changes its color when exposed to air. Therefore, as soon as you cut it into slices, fry them in the oil immediately.
- Kobucha or kombucha (昆布茶) is not a kombucha, the fermented drink, you may know of. It’s granules made of kombu and salt, and we drink it as a tea in Japan. Since it’s made of kombu and salt, we often use it as a seasoning.
- Try serving this chilled in the summer and warm in other seasons. So refreshing and delicious!
Eggplant with Sesame Ponzu Sauce
- Gather all the ingredients. Finely chop green onions and cut shiso leaves into chiffonade.
- In a small bowl, whisk together all the ingredients for the seasonings and set aside.
- In a non-stick frying pan, heat sesame oil on medium-high heat. While heating up, slice the eggplant into ¼ inch (6 mm) thickness. Before eggplant starts changing its color, immediately start cooking. Cook both sides of the eggplant until nice golden brown.
- Transfer to a serving plate or individual plates. If you like it serve it cold, keep the sauce and finished eggplants in the fridge until you are ready to serve.
- Sprinkle green onions and shiso leaves on top. Drizzle the sauce over the eggplant. Serve hot, at room temperature, or chilled.
- You can keep the dish in an airtight container and store in the refrigerator for 3 days or in the freezer for 2 weeks.