Japanese Spiced Eggplant Recipe

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Ingredients:

Serving

1 1/2 lbs large japanese eggplants , cut crosswise 1 inch thick
1/4 cup canola oil
1/4 cup sesame oil
2 tbsp mirin
2 tbsp low sodium soy sauce
nanami togarashi (pepper for sprinkling)

Directions:

Lightly sprinkle the eggplants on both sides with togarashi.
In a very large skillet, heat 2 tablespoons each of the canola and sesame oils until shimmering.
Add the eggplant and cook over moderately high heat until browned on the bottom, 4 minutes.
Brush the eggplant with the remaining canola and sesame oil.
Turn and cook until deeply browned on the bottom and tender.
Add the mirin and soy sauce to the skillet.
Turn the eggplant and cook until glazed, 1 minute; transfer to a platter, sprinkle with more togarashi and serve.
*Togarashi spice blend is available at Asian markets.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	295.25 Kcal (1236 kJ)
Calories from fat	245.25 Kcal
		% Daily Value*
Total Fat	27.25g	42%
Sodium	270.08mg	11%
Potassium	407.71mg	9%
Total Carbs	11.03g	4%
Sugars	7.03g	28%
Dietary Fiber	5.23g	21%
Protein	2.12g	4%
Vitamin C	3.4mg	6%
Iron	0.2mg	1%
Calcium	16.8mg	2%

Amount Per 100 g
Calories	137.71 Kcal (577 kJ)
Calories from fat	114.39 Kcal
		% Daily Value*
Total Fat	12.71g	42%
Sodium	125.97mg	11%
Potassium	190.16mg	9%
Total Carbs	5.14g	4%
Sugars	3.28g	28%
Dietary Fiber	2.44g	21%
Protein	0.99g	4%
Vitamin C	1.6mg	6%
Iron	0.1mg	1%
Calcium	7.8mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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