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Eggplants have been filling our refrigerator for about a month now. The only problem with this is the darling husband doesn’t really care for plain eggplant grilled on the barbecue. Personally I love it but I have to accommodate to him too. I purchased a smaller variety called fingerling eggplants that are both purple and white in color. They are a sweeter variety but unfortunately there is just something about eggplants that the darling man just really doesn’t care for that can’t be explained. I tried them one way and then I came up with slightly sugaring them similar to many other side dishes commonly used in bentos (lunch boxes) in Japan. It worked great and the husband actually ate it without noticing that it was really eggplant. The final outcome is slightly sweet but still holds a little of the eggplant texture that off puts a lot of people. Even though I used the small eggplants you can easily use the larger variety seen in most grocery stores. Try it out on your non-eggplant lovers and see if it works.

6 small eggplants, sliced
½ tbsp soy sauce
1 tsp sugar
1 tsp sake
1 tsp mirin
1 tbsp water
1 tsp extra virgin olive oil

1. Mix together the soy sauce, sugar, sake, mirin, and water in a small bowl. Set aside.
2. Place the oil and eggplant slices in a frying pan on high-heat. Sauté until golden brown.
3. Toss in the liquid mixture in with the eggplant slices. Stir frequently to assure the liquid doesn’t burn.
4. Sauté until almost all of the liquid is gone. Once it is, turn off the heat and serve. This tastes great warm and cold. It goes great in a bento.