Marinated Eggplant

Marinated Eggplant

This will last 3 to 4 days after preparation.

Ingredients: 2 servings

Eggplants (small and slender)
● Ginger
1 section
● Japanese leek
● Soy sauce
1 tablespoon
● Vinegar (I used black rice vinegar)
1 1/2 tablespoon
● Sesame oil
1 tablespoon
● Ground sesame seeds
1 tablespoon
● Sugar
1/2 teaspoon
To taste
Bonito flakes
To taste
To taste
To taste


1. Peel the skins from the eggplant and cut lengthwise in half, then wrap them in saran wrap and cook in microwave for 2 minutes at 500 W. Finely mince the Japanese leek and ginger.
2. The eggplants should be soft and tender. Lightly wipe off excess liquid.
3. Combine all ● ingredients and immerse the eggplants. It can be eaten right away, but it is best after marinating for about 1 to 2 hours.
4. This is how ours looks when preserving. Before serving, I put it in the microwave and then sprinkle dried bonito flakes before serving. In the summers, it tastes great chilled.
5. This is how it looks if you don't remove the skins before deep frying. Have fun trying it out with some garlic-seasoned, spicy sesame oil in the dipping sauce.

Story Behind this Recipe

I wanted to eat a healthy eggplant dish.