I love the umami deliciousness soy sauce can impart to… anything. This recipe comes from A Cook’s Journey to Japan by Sarah Marx Feldner. It’s slightly modified here - no deep frying of eggplant required - but relies predominantly on a simple dressing of mirin, soy sauce, grated garlic, and rice wine vinegar. The combination is outstanding and matches the eggplant perfectly.
3-5 long Japanese or Chinese Eggplants, quartered
3 tbsp mirin
3 tbsp soy sauce or tamari
3 tbsp rice wine vinegar
2 cloves grated garlic
5-10 leaves mint, cut into strips
Green onions, finely sliced
Preheat the oven to 350F. Toss the eggplant with vegetable oil and arrange on a baking sheet, flesh side down. Bake for 25 minutes, flipping once. Meanwhile, make your dressing by mixing the mirin, soy sauce, rice wine vinegar, and grated garlic. Remove eggplant from the oven, transfer to a serving dish, and coat with dressing. Top with mint and green onions.