Your Home for Homemade Japanese Food

How to cook "with visual instructions" healthy, traditional and delicious Japanese dishes!!


4 Comments

Quick Eggplant Pickles (Gluten Free/Vegan/Vegetarian)

In Japan, we often eat eggplant pickles. This recipe is not exactly the traditional pickle but it is a homemade quick and delicious eggplant side dish!

As you know, eggplant is a summer vegetable. When we eat eggplant dishes, they make our body cool down so this recipe is great for hot and humid summer days. And this dish includes ginger and sesame seed so it is very nutritious.

a1180_010693_m

Japanese eggplant has thiner skin than American eggplant so I never peeled it, but in the U.S. I peel some parts of the skin and leave other parts. I keep some of the skin because it has polyphenol and is good for our health.

The recipe is so easy.

Collage_Fotor

Slice eggplant, knead with salt and let it sit for 20 minutes.

Collage_Fotor2

Wash the eggplant and season with grated ginger, soy sauce and white sesame seed.

Here is a tip for storing ginger.

Collage_Fotor

Peel the skin, wrap with kitchen paper and wrap it with aluminum foil. Keep it in the freezer and use within 1 month. You can grate the frozen ginger (you don’t need to defrost).

{Ingredients (servings 2)}

Half Eggplant

1 tsp. Salt

1 tsp. Grated Ginger

½ tsp. Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

1 tsp. White Roasted Sesame Seeds

Detailed and visual instructions can be found in the recipe PDF: Quick Eggplant Pickles

Advertisements