A delicious Asian take on eggplant, all made easy in one pan! The amazing flavor combination of ginger, cilantro, jalapeno, and garlic, with the added sweetness of mirin sauce to round it out. You will find eggplant, garlic, jalapenos, and cilantro at the market this week!


  • 1/2 bunch fresh cilantro, stems trimmed
  • 5 tablespoons of chicken broth (I use stock)
  • 2 green onions, chopped
  • 2 large garlic cloves
  • 1 small jalapeño chili, chopped
  • 1 tablespoon minced peeled fresh ginger
  • 4 tablespoons extra-virgin olive oil
  • One large or several small eggplant (about 1 1/2 pound), cut lengthwise into 3/4 -inch wide slices, then cut crosswise into 3/4 -inch wide strips
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin sauce
  • Freshly ground black pepper
  • Salt

Combine cilantro, 1 tablespoon broth/stock, green onions, garlic, chili and ginger in food processor (or blender) and puree until paste forms.

Heat 2 tablespoons oil in heavy large nonstick skillet over high heat until very hot. Add half of eggplant. Cover skillet and cook until eggplant is tender and beginning to brown, turning once, about 5 minutes. Transfer to paper towels. Repeat with remaining 2 tablespoons oil and remaining eggplant.

Add cilantro paste and soy sauce to skillet and stir over medium-high heat 2 minutes. Return eggplant to skillet and add remaining 4 tablespoons broth. Stir until sauce thickens and boils and eggplant is heated through, about 3 minutes. Mix in the mirin, season with salt and pepper, and serve.