Japanese Eggplant with Butter Soy Sauce

Author: Anita Jacobson

Courses: Side Dish

Cuisines: Japanese

Ingredients: Vegetables

Prep Time: 5 mins

Cook Time: 5 mins

Total Time: 10 mins

Serves: 4

Ingredients

• 3 (~ 250 gram / 9 ounce) Japanese eggplants
• 1.5 tablespoon soy sauce
• 15 gram (1 tablespoon) salted butter
• 1 scallion, thinly sliced

Instructions

1. Prepare eggplants: Wash and clean the eggplants, then cut away the stems of each eggplant. Cut eggplants into thin slices and arrange them on a microwave-safe plate.
2. Cook eggplants: Cover the plate with a microwave lid or a saran plastic wrap. Cook in a 600-watt microwave for 4 minutes or until the eggplants are tender. (Note 1)
3. Season and serve: Remove the lid or throw away the saran plastic wrap. Drizzle the eggplants with soy sauce, top with butter, and sprinkle with sliced scallions. Serve immediately.

Notes

• (1) If you are unsure about your microwave power setting, I suggest reducing the cooking time to 2 minutes. Then check for doneness, and cook again at 30-second intervals until the eggplants are tender.