When it comes to Japanese cuisine, eggplant is a popular ingredient that’s often overlooked. However, this versatile vegetable can be used in a variety of dishes, from savory stir-fries to sweet and sticky glazes. In Japan, eggplant is known as nasu (), and it’s a staple ingredient in many traditional recipes.
In this article, we’ll explore 18 delicious Japanese eggplant recipes that showcase its unique flavor and texture. From classic miso glazed eggplant to grilled eggplant with ponzu sauce and crispy eggplant tempura, there’s something for every taste bud. Whether you’re a seasoned cook or just looking for inspiration, these recipes are sure to satisfy your cravings and leave you wanting more.
Nasu Dengaku (Miso Glazed Eggplant)
A classic Japanese recipe that combines the sweetness of eggplant with the savory flavor of miso.
Ingredients:
– 2 medium-sized eggplants, sliced into 1/2-inch thick rounds
– 2 tablespoons white miso paste
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 tablespoons sugar
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together miso paste, soy sauce, sake, sugar, and rice vinegar until smooth.
3. Add sliced eggplant rounds to the bowl and toss to coat evenly with the glaze.
4. Line a baking sheet with parchment paper and arrange the eggplant slices in a single layer.
5. Drizzle sesame oil over the eggplant and sprinkle grated ginger on top.
6. Bake for 20-25 minutes, or until the eggplant is tender and caramelized.
Cooking Time: 20-25 minutes
Japanese Eggplant with Ginger and Garlic
Eggplant is a staple ingredient in Japanese cuisine, often paired with aromatic flavors like ginger and garlic. This simple recipe brings together the sweetness of eggplant, the pungency of garlic, and the warmth of ginger for a delicious and easy-to-make side dish.
Ingredients:
– 2 medium Japanese eggplants, sliced into 1-inch thick rounds
– 3 cloves of garlic, minced
– 2 inches of fresh ginger, peeled and grated
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 1 tablespoon sesame oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together soy sauce, sake, and sesame oil.
3. Add sliced eggplant and marinate for at least 30 minutes.
4. Remove eggplant from marinade, letting excess liquid drip off.
5. In a separate pan, sauté garlic and ginger in a little oil until fragrant.
6. Add eggplant to the pan and cook for 10-12 minutes or until tender.
7. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Grilled Japanese Eggplant with Ponzu Sauce
Elevate your summer cooking with this refreshing and flavorful dish that combines the natural sweetness of eggplant with the tangy zing of ponzu sauce. Perfect for a light and satisfying meal or as an appetizer.
Ingredients:
– 2 large Japanese eggplants, sliced into 1/2-inch thick rounds
– 1/4 cup ponzu sauce (homemade or store-bought)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Brush both sides of eggplant slices with olive oil and season with salt and pepper.
3. Grill eggplant slices for 3-4 minutes per side, or until tender and slightly charred.
4. In a small bowl, whisk together ponzu sauce and a pinch of salt.
5. Brush grilled eggplant slices with ponzu sauce.
6. Serve immediately, garnished with fresh cilantro leaves if desired.
Cooking Time: 10-12 minutes
Eggplant Tempura with Dipping Sauce
Experience the Japanese classic with a twist by coating eggplant slices in a light and crispy tempura batter, served with a tangy dipping sauce.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Dipping Sauce: (see below)
Instructions:
1. In a large bowl, whisk together flour and cornstarch.
2. Gradually add soda water, whisking until smooth batter forms.
3. Dip eggplant slices into the batter, coating evenly.
4. Heat about 1/2-inch of vegetable oil in a deep frying pan over medium-high heat.
5. Fry coated eggplant slices for 2-3 minutes on each side, or until golden brown and crispy.
6. Drain tempura on paper towels.
Dipping Sauce:
– 1/2 cup soy sauce
– 1/4 cup rice vinegar
– 2 tablespoons honey
– 1 tablespoon grated ginger
Whisk all ingredients together until smooth. Serve with tempura.
Cooking Time: 15-20 minutes
Spicy Miso Eggplant Stir-Fry
Elevate your stir-fry game with this bold and savory recipe that combines the sweetness of eggplant with the depth of spicy miso. This 15-minute meal is perfect for a quick weeknight dinner or a flavorful addition to your meal prep routine.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 tablespoons vegetable oil
– 1 tablespoon white miso paste
– 1 teaspoon gochujang (Korean chili paste)
– 1/4 teaspoon red pepper flakes
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the eggplant slices and cook until tender, about 3-4 minutes per side.
3. In a small bowl, whisk together miso paste, gochujang, and red pepper flakes.
4. Add the garlic, bell peppers, and miso mixture to the skillet; stir-fry for an additional 2-3 minutes.
5. Season with salt and pepper to taste.
6. Garnish with cilantro leaves, if desired.
Cooking Time: 15 minutes
Japanese Eggplant and Tofu Salad
This refreshing salad combines tender Japanese eggplant, crispy-fried tofu, and a tangy dressing, making it perfect for a light and flavorful meal or as a side dish.
Ingredients:
– 2 medium-sized Japanese eggplants
– 1 block of firm tofu, cut into small cubes
– 1/4 cup cornstarch
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Cut the eggplant into bite-sized pieces and set aside.
2. Toss the tofu cubes with cornstarch, shaking off excess.
3. Heat vegetable oil in a pan and fry the tofu until golden brown, about 5 minutes. Drain on paper towels.
4. In a separate pan, heat 1 tablespoon of vegetable oil and sauté the minced garlic until fragrant.
5. Add the eggplant to the pan and cook for about 3-4 minutes, or until tender.
6. In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil.
7. Combine the cooked eggplant and tofu in a bowl and drizzle with the dressing. Season with salt and pepper to taste.
8. Garnish with chopped green onions if desired.
Cooking Time: 15-20 minutes
Eggplant Karaage (Japanese Fried Eggplant)
A popular Japanese snack that’s crispy on the outside and tender on the inside, eggplant karaage is a delicious twist on traditional fried food. In this recipe, we’ll show you how to make this tasty treat at home.
Ingredients:
– 2 large eggplants, cut into bite-sized pieces
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup panko breadcrumbs
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sake (optional)
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine flour, cornstarch, and panko breadcrumbs.
2. Dredge eggplant pieces in the flour mixture, shaking off excess.
3. Heat vegetable oil in a deep frying pan over medium-high heat.
4. Fry eggplant pieces in batches until golden brown, about 3-4 minutes per batch.
5. Remove from oil with a slotted spoon and drain on paper towels.
6. Serve hot with garlic, soy sauce, and sake (if using). Season with salt and pepper to taste.
Cooking Time: About 15-20 minutes
Braised Japanese Eggplant with Dashi
This traditional Japanese recipe showcases the tender sweetness of eggplant, perfectly balanced by the savory umami flavor of dashi broth. A simple yet elegant dish perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 medium Japanese eggplants, sliced into 1-inch thick rounds
– 2 cups dashi broth (see note)
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 tablespoons mirin (sweet Japanese cooking sake)
– 1 tablespoon sugar
– 1 teaspoon grated ginger
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. Heat dashi broth in a large saucepan over medium heat.
2. Add soy sauce, sake, mirin, and sugar. Bring to a simmer.
3. Add eggplant slices and cook, covered, for 20-25 minutes or until tender.
4. Stir in grated ginger. Serve hot, garnished with sesame seeds and chopped scallions if desired.
Cooking Time: 25-30 minutes
Eggplant and Pork Miso Soup
This hearty soup combines the sweetness of roasted eggplant with the savory flavors of pork and miso paste, making for a comforting and satisfying meal. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 medium eggplant, sliced into 1/2-inch thick rounds
– 1 lb boneless pork shoulder, sliced into thin strips
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 2 cups chicken broth
– 1 cup miso paste
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Fresh cilantro or scallions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast eggplant slices for 20-25 minutes, or until tender.
2. Heat oil in a large pot over medium-high heat. Add pork and cook until browned, about 5 minutes.
3. Add garlic, chicken broth, miso paste, and ginger to the pot. Stir well.
4. Simmer soup for 10-15 minutes, or until flavors have melded together.
5. Serve hot, garnished with cilantro or scallions if desired.
Cooking Time: 40-50 minutes
Teriyaki Glazed Japanese Eggplant
This sweet and savory Teriyaki glaze elevates the humble Japanese eggplant to a whole new level, perfect for a quick and easy dinner or as a side dish.
Ingredients:
– 2 large Japanese eggplants, sliced into 1/4-inch thick rounds
– 1/4 cup Teriyaki sauce (homemade or store-bought)
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional, for some heat)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together Teriyaki sauce, soy sauce, brown sugar, rice vinegar, sesame oil, and grated ginger.
3. Add the eggplant slices to the bowl and toss to coat evenly with the glaze.
4. Line a baking sheet with parchment paper and arrange the eggplant slices in a single layer.
5. Bake for 20-25 minutes or until the eggplants are tender and caramelized.
6. Remove from oven and sprinkle with red pepper flakes (if using). Serve warm.
Cooking Time: 20-25 minutes
Eggplant Sushi Rolls with Avocado
Elevate your sushi game by trading in traditional fish for eggplant and creamy avocado. This unique roll combines the flavors of Japan with the richness of California.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 ripe avocado, diced
– 1 cup short-grain rice (such as sushi rice)
– 1/4 cup water
– 1 tablespoon rice vinegar
– 1 sheet of nori seaweed
– Sesame seeds and chopped scallions for garnish
Instructions:
1. Cook the sushi rice according to package instructions.
2. In a separate pan, grill or sauté the eggplant slices until tender and lightly browned.
3. Lay a sheet of nori seaweed flat on a surface.
4. Spread a thin layer of cooked rice onto the seaweed, leaving a 1-inch border at the top.
5. Place 2-3 grilled eggplant slices and some diced avocado in the middle of the rice.
6. Roll the sushi using a bamboo mat or a clean tea towel, applying gentle pressure to form a compact roll.
7. Slice into individual pieces and garnish with sesame seeds and chopped scallions.
Cooking Time: 20-25 minutes
Japanese Eggplant Curry with Coconut Milk
This recipe combines the sweetness of Japanese eggplant with the richness of coconut milk and a blend of Indian spices, creating a unique and flavorful curry. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 2 medium-sized Japanese eggplants, sliced into 1-inch thick rounds
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric powder
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion, garlic, and ginger; cook until the onion is translucent.
2. Add cumin, curry powder, and turmeric; cook for 1 minute.
3. Add eggplant slices; cook for 5-7 minutes or until they start to brown.
4. Pour in coconut milk; stir well to combine.
5. Reduce heat to medium-low; simmer for 10-15 minutes or until the eggplant is tender and the sauce has thickened.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Eggplant and Shrimp Stir-Fry
This quick and flavorful stir-fry combines the rich taste of eggplant with succulent shrimp, all wrapped up in a savory sauce. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped green onions for garnish
Instructions:
1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the eggplant slices and cook until tender, about 3-4 minutes per side.
3. Remove the eggplant from the skillet and set aside.
4. In the same skillet, add the remaining 1 tablespoon of vegetable oil.
5. Add the shrimp and cook until pink and fully cooked, about 2-3 minutes per side.
6. Add the garlic, soy sauce, oyster sauce (if using), and sesame oil to the skillet.
7. Stir-fry for 30 seconds, then add the cooked eggplant back into the skillet.
8. Season with salt and pepper to taste.
9. Garnish with chopped green onions and serve immediately.
Cooking Time: 15-20 minutes
Grilled Eggplant with Yuzu Kosho
Grilled Eggplant with Yuzu Kosho: A Japanese-Inspired Twist on a Classic Dish
Yuzu kosho, a spicy and aromatic paste made from yuzu citrus fruit, adds a unique flavor dimension to this grilled eggplant recipe.
Ingredients:
– 2 medium eggplants
– 1/4 cup yuzu kosho
– 2 tbsp olive oil
– Salt and pepper, to taste
– Optional: sesame seeds or chopped scallions for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Cut eggplants in half lengthwise and brush with olive oil.
3. Season with salt and pepper.
4. Grill eggplant for 3-4 minutes per side, or until tender and slightly charred.
5. Remove from heat and let cool slightly.
6. Mix yuzu kosho with a squeeze of fresh lime juice (optional).
7. Brush the grilled eggplant with the yuzu kosho mixture.
8. Garnish with sesame seeds or chopped scallions, if desired.
9. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Eggplant and Mushroom Donburi
This Japanese-inspired dish combines tender eggplant and mushrooms with savory soy sauce and sweet sesame oil, all served over a bed of fluffy rice. Perfect for a quick and satisfying meal.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 2 cloves garlic, minced
– 1 cup cooked Japanese rice
– Salt and pepper to taste
– Optional: green onions, toasted sesame seeds for garnish
Instructions:
1. Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat.
2. Add the eggplant slices and cook until tender, about 3-4 minutes per side. Remove from pan and set aside.
3. In the same pan, add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add soy sauce, garlic, and cooked eggplant back into the pan. Stir-fry everything together for another minute.
5. Serve the eggplant-mushroom mixture over Japanese rice.
Cooking Time: 15-20 minutes
Pickled Japanese Eggplant with Shiso
This recipe combines the sweetness of Japanese eggplant with the tanginess of shiso leaves, resulting in a delicious and refreshing pickle perfect for snacking or as an accompaniment to your favorite dishes.
Ingredients:
– 2 Japanese eggplants (about 1 lb), sliced into 1/4-inch thick rounds
– 1/4 cup rice vinegar
– 1/4 cup water
– 2 tablespoons sugar
– 1 tablespoon salt
– 1/4 cup shiso leaves, chopped
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. In a large bowl, combine sliced eggplant and salt. Let it sit for 30 minutes to draw out excess moisture.
2. Rinse the eggplant slices with water, then pat dry with paper towels.
3. In a saucepan, combine rice vinegar, water, sugar, and red pepper flakes (if using). Bring to a boil over medium-high heat.
4. Add chopped shiso leaves to the pickling liquid and stir to combine.
5. Pack the eggplant slices into a clean glass jar or container. Pour the pickling liquid over the eggplant, making sure they are completely covered.
6. Let it sit at room temperature for at least 2 hours before refrigerating.
Cooking Time: 30 minutes (plus 2 hours for pickling)
Eggplant and Chicken Yakitori Skewers
These colorful skewers combine tender chicken, smoky eggplant, and savory soy sauce for a deliciously easy appetizer or snack.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 2 tbsp rice vinegar
– 1 tsp sesame oil
– 1/4 tsp red pepper flakes (optional)
– Wooden skewers, soaked in water for 30 minutes
Instructions:
1. Preheat grill or broiler to medium-high heat.
2. In a large bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes (if using).
3. Add chicken and eggplant to the marinade; let sit for at least 30 minutes, or up to 2 hours in the refrigerator.
4. Thread chicken and eggplant onto skewers, leaving a small space between each piece.
5. Grill or broil skewers for 8-10 minutes, turning occasionally, until cooked through.
6. Serve immediately, garnished with chopped green onions and sesame seeds if desired.
Cooking Time: 15-20 minutes
Japanese Eggplant Gratin with Cheese
This recipe combines the sweetness of Japanese eggplant with the creaminess of cheese and a crispy breadcrumb topping, making it a perfect side dish or main course.
Ingredients:
– 2 medium Japanese eggplants, sliced into 1/4-inch thick rounds
– 1/2 cup breadcrumbs
– 1/2 cup grated cheddar cheese
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil
– 1 tablespoon soy sauce
– 1 teaspoon sake (or dry white wine)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the eggplant slices in batches and cook until golden brown, about 3-4 minutes per side.
3. In a separate bowl, mix together the breadcrumbs, cheddar cheese, and Parmesan cheese.
4. In a 9×13-inch baking dish, create a layer of eggplant slices. Sprinkle with soy sauce and sake (or wine), then top with a layer of the breadcrumb mixture.
5. Repeat steps 4 until all ingredients are used, finishing with a layer of breadcrumbs on top.
6. Bake for 25-30 minutes or until golden brown and bubbly.
Cooking Time: 25-30 minutes
Summary
Discover the delicious world of Japanese eggplant recipes! From sweet and savory to spicy and tangy, these 18 mouthwatering dishes will elevate your culinary skills. Try Nasu Dengaku’s miso glaze, or the simplicity of Japanese Eggplant with Ginger and Garlic. For a taste of Asia, indulge in Grilled Japanese Eggplant with Ponzu Sauce or Spicy Miso Eggplant Stir-Fry. These recipes showcase the versatility of eggplant in various dishes, from tempura to sushi rolls, curries, and more. Explore the flavors of Japan and take your cooking to new heights!
