Stir Fried Eggplants With Ponzu Sauce

Stir Fried Eggplants With Ponzu Sauce

I had a little bit of ponzu sauce left over. I tried using it in a stir fry, and it was easy, refreshing and delicious.

Ingredients: 2 servings

Japanese leek
2 tablespoons
2/3 to 1 tablespoon
Bonito flakes
1 small packet
Sesame oil
As needed
Shichimi spice (optional)
Per serving: about 91 kcal, 1.6 g sodium


1. Cut the eggplants diagonally into 1 cm thick slices. Cut the leek into 1-2 cm wide diagonal slices.
2. Heat some sesame oil in a frying pan, add the vegetables from step 1 and stir fry. If you want to use very little oil put a lid on and steam-cook the eggplant.
3. Add the ponzu and sugar (it's best if you mix them together beforehand) to flavor the eggplant. Transfer to serving plates and sprinkle with bonito flakes.

Story Behind this Recipe

I had just a little ponzu sauce left.