CookPal AI
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Eggplant in Universal Sauce

Cost $5, save $10

Source: Recommended by CookPal

  • 180 Min
  • 2 Servings
  • $5

INGREDIENTS

  • Vegetables

    • 🍆 2 eggplants (160g)
    • 🧅 10cm green onion (10g)
    • 1 piece minced ginger
    • 🧄 1 piece minced garlic
    • 🧅 Chopped green onion, as needed

  • Oil

    • Salad oil, as needed

  • Sauce

    • 1/2 tbsp sake
    • 🧂 1 tsp sugar
    • 1 1/2 tbsp mirin
    • 1 tbsp vinegar
    • 1 1/2 tbsp soy sauce

STEPS

1

Remove the stem of the eggplants, cut them in half lengthwise, and make diagonal cuts about 2–3mm deep halfway through the height of the eggplants. Cut into bite-sized pieces and soak in water for 5 minutes. Pat dry.

2

Finely chop the green onion, ginger, and garlic.

3

Mix the sauce ingredients (☆) with green onion, ginger, and garlic in a microwave-safe container. Heat in a 600W microwave for 40 seconds to create the universal sauce.

4

Heat salad oil in a frying pan to a depth of 1cm at 180°C. Fry the eggplants until golden and tender. Remove and drain excess oil. Place in a dish and pour the universal sauce over them. Cover tightly with plastic wrap. Once cooled, refrigerate for 2–3 hours.

5

Serve chilled, garnished with chopped green onions.

NUTRIENTS

Per 1 serving

🔥

150

Calories

  • 2g
    Protein
  • 10g
    Carbs
  • 10g
    Fats

💡 Tips

You can substitute the universal sauce with ponzu or mentsuyu for a different flavor.Add other summer vegetables like okra, bell peppers, or zucchini for variety.This dish pairs well with cold noodles like soba or somen.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.