Pan-Fried Eggplant with Gingery Mentsuyu Sauce

Pan-Fried Eggplant with Gingery Mentsuyu Sauce

I apologize for how easy this is, but this is my favorite way to eat eggplants! It

Ingredients: easy to make amount

Eggplants - slim Japanese type
2 large
Vegetable oil
1 tablespoon plus
Mentsuyu (2x concentrate)
2 tablespoons
1 to 2 tablespoons, grated


1. Grate the ginger into a bowl, and combine with the mentsuyu. I used 2 tablespoons of grated ginger.
2. Take the stem ends off the eggplants, and peel strips off with a vegetable peeler in a zebra pattern. Cut into 1.5 cm thick slices.
3. Heat some oil in a frying pan, line the pan with the eggplant slices, and pan fry on both sides until golden brown. You can fit 2 eggplants worth of slices in a 26 cm frying pan.
4. Take out the slices into a bowl as they're done, and mix with the ginger-mentsuyu sauce.
5. Put on serving dishes, and pour the remaining ginger-mentsuyu over them. If you leave them for a while the flavors will penetrate and they'll become delicious. I pan fried some shishito peppers too.

Story Behind this Recipe

I love eggplants and I want to eat them every day if I could.
This recipe is easy and my favorite way to eat eggplants. I think I've been eating them this way for decades.