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susan s japanese eggplant aubergine teriyaki


susan was one of my room-mates (and friends) in law school in los angeles. she is south african but grew up in la and she gave me this recipe. this is a very pretty purple dish. i made this for my family and they would have preferred it without the sugar.


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  • Carbohydrates: 82.2
  • Fats: 2.0
  • Dietary Fiber: 41.0
  • Minerals: 28.0
  • Proteins: 4.0
  • Vitamins: 1.0
  • Water: 4.0


  1. Cut eggplants into 1" slices and soak in water for 10-15 minutes
  2. Drain and dry them
  3. Heat large
  4. Non-stick skillet and add 1 / 8 inch of vegetable oil and cook the eggplant slices on both sides until tender
  5. Adding more oil as needed
  6. Remove from heat
  7. Combine the other ingredients
  8. Except the seeds
  9. Including a few drops of sesame oil
  10. Add to eggplant and let it sit for 10-20 minutes marinating
  11. Before serving
  12. Sprinkle with sesame seeds
  13. Serve warm or at room temperature

Step 8

Total Time in Minute 35

Ingredients Count 8

cooking susan s japanese eggplant  aubergine  teriyaki

See More Relate Photo


Japanese eggplant

Vegetable oil

Sesame oil

Soy sauce




Toasted sesame seeds

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