“An eggplant is good, a hawk is better, and Mt. Fuji is best.” This is a Japanese proverb that shows the order of things to be auspicious when seen in a dream for the first time after the New Year. There are many theories as to the origin of the proverb but for the Japanese, “eggplant” has long been a symbol of something auspicious.
Also, because autumn eggplants are harvested when the heat of summer has subsided, they are said to have a better taste than their summer counterparts because they contain more amino acids and sugars, which make them more flavorful. There is a saying, “Don’t let wives eat eggplant in autumn”. The interpretation is that autumn eggplants are so delicious that it is regrettable for mothers-in-law to feed her daughters-in-law. Autumn eggplant has always been considered so delicious that it’s a shame to give it away.
In this article, we have two recipes for eggplant appetizers that will be even better in this coming season.
【Deep-fried eggplant】
The sauce soaks into the fried and tender eggplant and it makes you drink more and more sake.
It has a strong sour flavor, so we recommend pairing it with a refreshing sake.
◆Ingredients
5 eggplants
The proper amount of oil for frying
◆Dipping sauce
1 tablespoon of soy sauce
1 tablespoon of Men-tsuyu (if you can’t get the men-tsuyu, you can substitute the same amount of soy sauce.)
1 tablespoon of vinegar
2 teaspoons of sesame oil
1/4 of a ginger
1 spring onion (white part)
5 macrophylls
◆Directions
- Wash the eggplant, remove the calyx, cut it in half lengthwise and cut into the surface of the skin.
*If you’re using long, thin eggplants instead of round ones like in the picture, cut them even longer to make them easier to eat.
- Sprinkle salt (not included in the ingredient) on the cut eggplant and remove the foam.
- Finely chop the spring onion and ginger and shred macrophylls.
- Bring the soy sauce, men-tsuyu, and vinegar to a boil in a small saucepan. Add the spring onion and ginger and bring to a boil.
- While doing 4, wipe off the foam of the eggplant in 2 with paper and start frying from the skin and fry both sides.
- Drain the oil from the fried eggplant, place the eggplant in a heatproof container or bowl, add the hot 4 and marinate for at least half a day.
- Sprinkle with macrophylla if you like, and serve.
【Sauteed Eggplant with Miso and Peanut Butter】
This is a firm-flavored stir-fry, with the sweetness and richness of peanut butter tossed into the eggplant.
By boldly combining it with sweet and rich sake, you can bring out the best of both dishes and sake.
◆Ingredients
Two eggplants
100g of pork
1 green pepper (Manganji togarashi is used in the picture)
2 tablespoons of peanut butter (about 30g of peanuts if you don’t have butter)
1 tablespoon of sugar
1 tablespoon of Tianmian sauce
1 tablespoon of soy sauce
1 teaspoon of Shaoxing wine
2 tablespoons of sesame oil
1/4 of a ginger
Salt and pepper – to your liking
A little bit of red pepper (optional)
◆Directions
- Wash the eggplant and green pepper, remove the calyx, and cut them into bite-sized pieces, and chop the ginger.
- Saute the ginger and pork in a frying pan with hot sesame oil and when the color changes, add the eggplant and green pepper prepared in 1.
- Once everything is cooked, add the Shaoxing wine, sugar, and peanut butter in that order and fry.
- Add Tianmian sauce and soy sauce, give it a stir and add a little salt and pepper to taste if it’s not enough.
I’ve introduced a recipe for cooking the autumnal flavor of eggplant with a slightly stronger seasoning to go with sake. Hope you’ll give it a try, too!
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