Larger eggplant can be difficult to cook with, but Asian varieties are shaped more like zucchini and are easier to cut and to cook. In this Japanese eggplant with ginger these tasty rounds are sautéd in a ginger-heavy sauce until they’re perfectly golden brown.

You can serve this eggplant with noodles or rice, as it’s tasty both ways. This healthy meal also has the advantage of coming together in no time, making this one of the few dinners that ticks all the boxes of tasty, healthy, and quick.

To make sure these eggplant don’t get soggy a quick toss with some cornstarch before frying does the trick.

I love using the long eggplant instead of the harder-to-cut ones that are often used many recipes. They tend to have a little less water in them and so they cook faster and don’t get mushy as quickly.

There’s also some tasty mushrooms to go along with the eggplant. You can leave it there or add the protein of your choice to the mix as well.

The sauce for this dish is made from garlic, ginger, soy sauce, and some sesame oil. In just a few ingredients a complex sauce comes together with some of the signature flavors of Japanese cuisine.

Served with some soba or ramen noodles this eggplant is really hearty as a main dish. You can also serve this as a tasty side dish to chicken or beef, too. If you love eggplant then this recipe is another one to add to your line up.