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Recipe by Michal Frischman

Japanese Eggplant with Crispy Garlic

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Japanese Eggplant with Crispy Garlic
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Soy - Sesame - Gluten
30 Minutes
Diets
- Vegetarian - Pescatarian - Vegan - Low Carb

I say this recipe serves eight, but with the express knowledge that it could also be eaten by one motivated person in one sitting. One of my favorite quick side dishes that delivers big time on flavor.

Ingredients

Japanese Eggplant with Crispy Garlic

  • 1/2 teaspoon toasted sesame oil

  • 1 bunch scallions, finely sliced

  • 1 tablespoon sesame seeds

Directions

Prepare the Japanese Eggplant with Crispy Garlic

1.

Pour oil into a cold skillet and add garlic. Turn heat to medium and cook garlic until crispy and light brown, about one minute, checking to make sure it doesn’t burn. Remove garlic from skillet and set aside. Add eggplants and cook until well-browned.

2.

Add soy sauce, maple syrup, and sesame oil. Cook for three minutes, stirring, until eggplant is well-coated. Stir in scallions and sesame seeds and remove from heat. Top with crispy garlic and serve.

Credits

Food and Prop Styling Goldie Stern
Photography Felicia Perretti

Recipe tags

aubergines eggplant garlic japanese Michal Frischman Michal Frishman vegetable side dish
Japanese Eggplant with Crispy Garlic

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