Today, I’m sharing one of my mom’s specialties with you. It’s sweet, savory, and once you start eating, you just can’t stop! It goes really well with rice.

We cook eggplant slowly in a frying pan until golden and tender, then add seasonings to bring out its rich flavor. Since eggplant is considered a cooling vegetable in Traditional Chinese Medicine (TCM), I like to balance it at the end with a sprinkle of shichimi togarashi (Japanese seven-spice) or even just sliced red chili peppers. The gentle heat warms the body and pairs beautifully with the eggplant.

The other day when I visited my parents, the smell of this dish hit me the moment I walked through the door, and my stomach instantly started growling! That final touch of sesame oil is simply irresistible, filling the whole kitchen with the most mouthwatering aroma. 

It’s such a simple, easy dish to make. Give it a try!

Ingredients (2 Servings)

3 small Eggplants
2 tbsp Sugar (Cane sugar recommended)
1 1/2 tbsp Soy sauce
1 tbsp Mirin
50 ml Cold water
2 tbsp Cooking oil
1/2 tbsp Sesame oil
Shichimi Togarashi (Japanese seven-spice)

Method

Step 1 – Trim off the stems and slice each eggplant in half lengthwise. On the skin side, make light diagonal cuts about 4 mm apart, just enough to let the flavors soak in, but not all the way through.

Step 2 – Heat the cooking oil in a pan. Place the eggplants cut side down and cook over medium heat until golden. Flip them over and continue cooking over low to medium heat until the skin is golden and the eggplants are tender.

Step 3 – Add cold water and the other ingredients. Simmer gently, turning the eggplants occasionally so they soak up the flavors evenly.

Step 4 – Sprinkle with shichimi togarashi (Japanese seven-spice) and serve with rice. Enjoy this comforting family favorite!