Japanese Grilled Eggplants (Vegan-Friendly)

This dish is one of my favorite vegan recipes, featuring a delicate yet satisfying flavor.  Unlike many Asian eggplant dishes that are deep-fried or heavily stewed, this recipe keeps things light while still delivering rich umami notes from mirin, soy sauce, and sesame oil.

Ingredients:

Eggplants:

• 2 Japanese eggplants

Sauce Ingredients:

• ¼ cup water
• ¼ cup mirin
• 2 tbsp soy sauce
• 1 tbsp honey (or maple syrup for a vegan option)
• ½ tbsp sugar
• 1 tsp sesame oil

Garnish:

• 1 tsp roasted sesame seeds
• Chopped cilantro

Directions:

1.    Preparing the Eggplants:

·         Cut each eggplant into three equal sections.

·         Bring a pot of water to a boil and steam the eggplant pieces for 7 minutes.

·         Let them cool, then slice each piece open lengthwise.

2.    Making the Sauce:

·         Whisk together water, mirin, soy sauce, honey, sugar, and sesame oil in a small bowl until well combined.

3.    Grilling the Eggplants:

·         Heat a large sauté pan over medium heat and add 2 tbsp of oil.

·         Place the eggplants cut-side down and cook for a few minutes until they develop a golden, slightly charred surface.

·         Flip the eggplants, cook for another minute, then pour in the sauce.

4.    Simmering and Finishing:

·         Let the sauce simmer on medium heat until it thickens and coats the eggplants, about 2-3 minutes.

5.    Garnishing and Serving:

·         Sprinkle with roasted sesame seeds and chopped cilantro.

·         Serve hot over steamed rice for a wholesome meal.