Fried Eggplant with Chicken and Bean Sauce

Nasu No An Kaké

Preparation info

  • Serves


    • Difficulty


Appears in

At Home with Japanese Cooking

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

The Japanese do many things with their eggplants—they pickle, roast, sauté, blanch, braise, steam and fry them, to be exact. Here, fried eggplant is napped with a sweet and pungent sauce. In a Japanese meal this might be the main or featured dish, accompanied by white rice, a clear soup and tart salt-pickled greens. A more Western approach might be to serve the eggplant with a fluffy omelet and a crisp green salad.