Japanese Eggplant with Sesame Sauce – an oriental fairy tale in your kitchen

Peel the eggplants from their tough skin, giving them tenderness and refinement. Cut each eggplant in half, and then cut each half lengthwise into appetizing slices 2–2.5 cm thick.

Soak the sliced eggplants in a bowl of salted water and let them sit for 30 minutes. This simple step helps to remove excess bitterness, making the taste milder and more harmonious. Then squeeze the eggplants thoroughly.

In a large saucepan, combine broth, soy sauce, sugar, and salt to create a fragrant marinade. Bring the mixture to a boil and gently place the eggplants. Cover and cook over low heat for about 20 minutes, allowing the eggplants to absorb all the flavor nuances.

While the eggplants are gently simmering, pour 2 tbsp of sesame seeds into a clean coffee grinder and grind into a fragrant powder. Prepare sesame seeds for serving by lightly toasting them in a dry pan, remembering to stir constantly.

Use a deep spoon to scoop out the liquid in which the eggplants are stewing. Mix it with ground sesame seeds, then add another spoonful, stir thoroughly until smooth, and return this sesame sauce back to the saucepan with the eggplants. Stir everything very gently so as not to damage the delicate pieces. Continue to cook over low heat without a lid for another 5 minutes, allowing the sauce to thicken and coat each piece.

Cut the green onions into small pieces, add them to the eggplant, mix, and remove from heat. Use a slotted spoon to arrange the eggplant on plates, sprinkling with toasted sesame seeds. Serve the sauce separately so everyone can enjoy it to their liking.