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8Ingredients
30Minutes
160Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. Japanese eggplant
- 2 Tbsp. soy sauce
- 2 Tbsp. sake (or dry vermouth, used dry vermouth)
- 2 Tbsp. brown sugar
- 2 tsp. rice vinegar
- 1 Tbsp. ginger (minced or grated)
- 3 Tbsp. vegetable oil
- 1 cup cherry tomatoes (quartered)
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Directions
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories160Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat0.5g3% |
Trans Fat0g |
Cholesterol |
Sodium460mg19% |
Potassium390mg11% |
Protein2g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate14g5% |
Dietary Fiber4g16% |
Sugars8g |
Vitamin A8% |
Vitamin C15% |
Calcium2% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(6)
Yummly User 2 years ago
It was fabulous and so easy to make- I am going to grow more Japanese eggplant in my garden next year just so I can have this more often!
Yummly User 3 years ago
Fabulous!
We will make this a regular dinner
Yummly User 3 years ago
This was great on some Japanese ramen! I did end up using a lot more oil to sauté the eggplant and it took more than 3-5 minutes to cook it, but otherwise I followed the recipe.
Yummly User 4 years ago
Amazingly delicious and simple recipe. I used white wine and ginger powder. Ate it with brown rice and side of spicy garlicky edamame. Definitely something I will make again and again.
Yummly User 5 years ago
We love it! I used red medium sweet wine instead of vermouth, and it was really good!
Yummly User 6 years ago
Amazing - made it in the Instapot
4 minutes,, high pressure