Marinated Japanese Eggplant
Ingredients
- Eggplant300g
- Oil, sesame, salad or cooking14g
- Ginger root, raw2g≈ 1 teaspoon grated
- RICE VINEGAR15g≈ 1 tablespoon
- Soy Sauce18g≈ 1 tablespoon
- Sugar, white, granulated or lump4.2g≈ 1 teaspoon
- Dry white wine5g
Estimated Cost
- Eggplant (300g)—
- Oil, sesame, salad or cooking (14g)—
- Ginger root, raw (2g)—
- RICE VINEGAR (15g)—
- Soy Sauce (18g)$0.19
- Sugar, white, granulated or lump (4.2g)—
- Dry white wine (5g)—
* Cost estimate based on 1 of 7 ingredients.
Prices are estimates based on Kroger grocery store data, last updated September 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Rinse the 5 Japanese eggplants and trim the stem ends.
- 2
2. Place in a steamer and cook for 10 minutes until just softened.
- 3
3. Cool briefly, then cut into bite-sized pieces.
- 4
4. Whisk together the sesame oil, grated ginger, rice vinegar, soy sauce, sugar, and mirin in a bowl.
- 5
5. Stir until the sugar is completely dissolved.
- 6
6. Add the eggplant to the marinade and toss to coat.
- 7
7. Cover and refrigerate overnight.
Nutrition per serving
Based on 4 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.