Saucy Japanese Aubergine

by Zarina

Deliciously spicy, garlicky and packed with umami… soft aubergine absorbing all the beautiful flavours in this quick and easy dish.

Sautéed aubergine is added to a bubbling sauce made up of soy, mirin, sugar, rice vinegar, ginger, garlic, chilli and spring onions, then topped with shredded leeks… a perfect vegetarian main or a side dish to accompany a stir fry.


Saucy Japanese aubergine

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 Aubergines cut into bite size cubes
  • Sea salt
  • Cooking oil
  • 100ml Soya sauce
  • 100ml Mirin
  • 65ml Rice Vinegar
  • 2.5 tbsp Caster Sugar
  • 4 Spring onions finely chopped
  • 1 tsp Garlic crushed
  • 1 tsp Ginger minced
  • 2 Red Chillis chopped fine
  • GARNISH: Leeks shredded


  1. Place the aubergine cubes into a colander, sprinkle with salt and leave for 20 minutes for the water to release, drain and pat dry.
  2. In a frying pan, add 1cm of oil and heat to about 170°C 
  3. Fry the aubergine cubes until cooked, drain on paper towels and transfer into a bowl
  4. In a small saucepan on medium-high heat, add the soya sauce, mirin, sugar, rice vinegar, spring onions, ginger, garlic, and red chillis. Bring to a boil, then reduce to a simmer for a couple of minutes
  5. Add the aubergine and remove it from the heat
  6. Carefully stir the aubergine in the sauce without breaking up the pieces 
  7. Remove into a serving bowl and top with the shredded leeks
  8. Serve with steamed rice or as a side dish
  9. Enjoy!
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

Leave a Comment

* By using this form you agree with the storage and handling of your data by this website.

You may also like