I have shared my recipe for ‘Nanban-zuke’, which is a dish of marinated Fish. It is one of my Top 10 summer dishes. This dish is almost identical to the ‘Nanban-zuke’, but I used Eggplants instead of Fish. Eggplants are deep-fried and they become oily. And that’s why they taste so good after marinated in this sweet and sour sauce.
4 to 6 Servings
500 to 600g Eggplants
Oil for frying
1/2 to 1 Onion *thinly sliced
1 small Carrot *sliced into fine strips
1 clove Garlic *finely chopped
1 Chilli *thinly sliced, can be replaced with dried Chilli Flakes
1/4 cup Rice Vinegar
1/4 cup Soy Sauce
1/4 cup Water
2 tablespoons Sugar
2 tablespoons Mirin *can be replaced with 1 tablespoon Sugar
- Place all the marinade ingredients in a baking dish or similar, and mix well. *Note: As Mirin is alcoholic, you can replace it with Sugar. In that case, you use 3 tablespoons Sugar in total.
- Add Onion, Carrot, Garlic and Chilli, and combine.
- Cut off the green bit of Eggplants and cut in half or quarters lengthways, then make many shallow cuts on the skin. Then cut into chunky 5 to 6cm pieces.
- Deep-frying is the preferred method, but you can cook them in a frying pan with a generous amount Oil. Cook the skin side first. When soft, add to the marinade & vegetable mixture in the bowl, skin side down.
- Repeat with the remaining Eggplant pieces.
- Turn the Eggplant pieces over, skin side up, combine evenly, and set aside in the fridge for 1 hour.
- You can do the marinating process using a serving bowl, so that you can serve the dish straight away. Otherwise, arrange the mixture on a serving plate or bowl.