Quick and easy pan fried sliced eggplant served with delicious sauce made from ponzu and sesame oil. The combination of eggplant, shiso leaves, and the ponzu sauce is simply amazing!
Finely chop green onions and cut shiso leaves into chiffonade.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
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