Susan’s Japanese Eggplant Teriyaki: A Taste of LA Sunshine

The first time I tasted this dish, I was crammed around a tiny, mismatched table in a Los Angeles apartment, the air thick with the scent of jasmine and late-night study sessions. Susan, with her infectious laugh and unwavering optimism, had just whipped up a batch of this glistening eggplant. Its vibrant purple hue, almost luminescent under the dim kitchen light, promised something special. That night, it was more than just a meal; it was a comforting reminder of friendship and shared dreams in a city that often felt overwhelming. This recipe has remained a cherished memory, a simple yet elegant dish that captures the spirit of those carefree days.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 6
• Dietary Type: Vegetarian

Ingredients

• 1 lb Japanese eggplant, about 4-6
• Vegetable oil, to saute
• 2-3 drops sesame oil
• ¼ cup soy sauce
• ¼ cup sake, can use sauterne, can use mirin
• ¼ cup sugar
• 1 tablespoon gingerroot, grated
• Toasted sesame seeds

Equipment Needed

• Large, non-stick skillet
• Knife
• Cutting board
• Grater

Instructions

1. Begin by preparing the Japanese eggplants. Cut them into 1-inch thick slices.
2. Place the eggplant slices in a bowl of water and let them soak for 10-15 minutes. This helps to draw out any bitterness from the eggplant and gives it a softer texture when cooked.
3. After soaking, thoroughly drain and dry the eggplant slices with paper towels. Patting them dry ensures they will sear properly in the skillet.
4. Heat a large, non-stick skillet over medium-high heat. Add about 1/8 inch of vegetable oil to the skillet. You want just enough to lightly coat the bottom.
5. Once the oil is hot, carefully place the eggplant slices in the skillet in a single layer. Cook the eggplant slices on both sides until they are tender and golden brown, about 3-4 minutes per side. You may need to add more oil to the skillet as you go to prevent sticking.
6. Once the eggplant is cooked, remove the skillet from the heat.
7. In a small bowl, combine the soy sauce, sake (or sauterne or mirin), sugar, and grated gingerroot. Stir well until the sugar is dissolved. Add a few drops of sesame oil to the mixture.
8. Pour the teriyaki sauce over the cooked eggplant slices in the skillet.
9. Let the eggplant marinate in the sauce for 10-20 minutes, allowing the flavors to meld together. Turn the eggplant slices occasionally to ensure they are evenly coated.
10. Before serving, sprinkle the eggplant with toasted sesame seeds.
11. Serve the Susan’s Japanese Eggplant Teriyaki warm or at room temperature.

Expert Tips & Tricks

• Eggplant Selection: Choose eggplants that are firm and heavy for their size. The skin should be smooth and unblemished.
• Soaking is Key: Don’t skip the soaking step! It makes a noticeable difference in the final texture and flavor. If you are short on time, even a 5-minute soak is better than none.
• Don’t Overcrowd: Cook the eggplant in batches to avoid overcrowding the pan, which will lower the oil temperature and result in steamed, rather than seared, eggplant.
• Flavor Boost: For an extra depth of flavor, try adding a pinch of red pepper flakes to the teriyaki sauce for a touch of heat.
• Ginger Grating Tip: Use a microplane grater for the ginger to get a very fine texture. This helps the ginger flavor distribute evenly throughout the sauce.
• Toasting Sesame Seeds: Toasting sesame seeds enhances their nutty flavor. You can do this in a dry skillet over medium heat for a few minutes, or in the oven at 350°F (175°C) for about 5-7 minutes, watching carefully to prevent burning.
• Sweetness Adjustment: If you find the dish too sweet, reduce the amount of sugar in the teriyaki sauce. Remember Susan’s family preferred it with less sugar! You can also balance the sweetness with a squeeze of fresh lemon or lime juice.

Serving & Storage Suggestions

Susan’s Japanese Eggplant Teriyaki is delicious served as a side dish to grilled meats, tofu, or fish. It also makes a great vegetarian main course served over rice or noodles. For a more substantial meal, add a side of steamed greens or a fresh salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, or in the microwave. The eggplant is best served warm, but it is also enjoyable cold. It is not recommended to freeze this dish, as the eggplant’s texture can become mushy upon thawing.

Nutritional Information

Estimated nutritional information per serving (approximate):

Nutrient	Amount per Serving	% Daily Value*
Calories	82 kcal	N/A
Total Fat	1.4g	2%
Saturated Fat	0.2g	1%
Cholesterol	0mg	0%
Sodium	672mg	28%
Total Carbohydrate	14g	4%
Dietary Fiber	2.7g	10%
Sugars	10.3g	N/A
Protein	2.1g	4%

*Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

• Gluten-Free: Use tamari instead of soy sauce to make this dish gluten-free. Tamari has a similar flavor profile to soy sauce but is made without wheat.
• Vegan: This recipe is naturally vegan!
• Spice it Up: Add a pinch of red pepper flakes or a dash of sriracha to the teriyaki sauce for a spicy kick.
• Vegetable Medley: Add other vegetables to the skillet along with the eggplant, such as bell peppers, zucchini, or onions.
• Herbal Infusion: Add some freshly chopped herbs to the teriyaki sauce, such as cilantro, basil, or mint, for a fresh and aromatic twist.
• Sake Substitute: If you don’t have sake on hand, you can use dry sherry, rice vinegar diluted with water, or even chicken broth in a pinch. Mirin is also a great choice.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of eggplant?
A: While Japanese eggplant is ideal because of its tender skin and mild flavor, you can use other types of eggplant. Just be sure to peel the eggplant if the skin is thick or bitter.

Q: How do I know when the eggplant is cooked through?
A: The eggplant is cooked through when it is tender and easily pierced with a fork. The slices should also be nicely browned on both sides.

Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the eggplant and the teriyaki sauce separately ahead of time. Store them in airtight containers in the refrigerator. When ready to serve, combine them in a skillet and heat through.

Q: My teriyaki sauce is too thick/thin. What should I do?
A: If the sauce is too thick, add a tablespoon or two of water to thin it out. If it’s too thin, simmer it in the skillet for a few minutes to allow it to reduce and thicken.

Q: Can I grill the eggplant instead of pan-frying it?
A: Absolutely! Grilling the eggplant will give it a smoky flavor. Just be sure to brush it with oil before grilling to prevent sticking.

Final Thoughts

Susan’s Japanese Eggplant Teriyaki is more than just a recipe; it’s a taste of shared laughter, late-night conversations, and the simple joy of good food among friends. I encourage you to try this recipe and experience the vibrant flavors for yourself. Whether you’re a seasoned chef or a beginner cook, this dish is easy to make and sure to impress. Don’t be afraid to experiment with different variations and substitutions to make it your own. And most importantly, share it with the people you love.