This is a very simple and versatile dish, not only it can be served as side dish or starter, it can be added as one of the ingredients in some salad recipes. Those who like salad and eggplants must have a try.
Ingredients 500-600g fresh eggplants
2 tbsp teriyaki sauce
1 tbsp mirin
1 tbsp olive oil
1 tsp white sesame
1 tbsp chopped brown onion
1 tbsp chopped yellow chilli (optional)
1 tbsp chopped spring onion
2/3 cup water
2 tsp balsamic vinegar
Some roasted white sesame to serve
Some sesame oil to serve
some alfalfa sprouts to serve
Bake fresh eggplants in oven at 180 °C for 15 minutes to soften them. Trim and dice in 3 cm pieces.
Heat 1 tbsp olive oil in a saucepan over high heat. Add 1 tsp white sesame, 1 tbsp chopped onion, 1 tbsp chopped chilli (optional) and 1 tbsp spring onion. Saute for 2 minutes.
Add diced eggplants, give a quick stir fry.
Add 2 tbsp teriyaki sauce, 1 tbsp mirin (or 1 tbsp raw sugar if you haven't it on hand) and 2/3 cup water, stir gently to combine, bring to a boil.
Reduce heat and simmer for 5 minutes. Cover with lid and remove from heat.
Allow to cool. Then add 2 tsp balsamic vinegar to mix well. Put in fridge until chilled.
Drizzle with some sesame oil and sprinkle with some roasted white sesame.
Top with some alfalfa sprouts. Serve as side dish or starter.