• Vegan Japanese Cuisine: Triple-Taste Aubergines/Egg-Plants

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    Vegan Japanese Cuisine: Triple-Taste Aubergines/Egg-Plants
    Prep: 5~ min Cook: 5~10 min Servings: 4
    by Robert-Gilles Martineau
    133 recipes
    As I already repeated time and time again, the Japanese cuisine/gastronomy has a lot to offer to vegans and vegetarians for the simple reason that such priorities are typical of the Buddhist monks (I mean the real ones!) in this country. Here is a very simple but very Japanese recipe with aubergines/egg plants: Triple-Taste Aubergines/Egg-plants!


    • Egg plants/Aubergines: 5
    • Green leeks: 1 tablespoon (chopped)
    • Ground sesame seeds: 1 nad a half tablespoons
    • Soy sauce: 1 and a half tablespoons
    • Sugar: 2 teaspoons
    • Rice vinegar: 2 teaspoons
    • Ground chili pepper: 1/3 teaspoon


    1. -Cut both extremities of egg plants/aubergines off. Cut them in halves lengthwise and steam them in a steamer until soft.
    2. -Spread them over a strainer dish or a “zaru/Japanese bamboo strainer” and let them cool down.
    3. Cut to your prefeered size.
    4. -In a bowl, drop ground sesame seeds, soy sauce, rice vinegar, sugar, and chili pepper. Mix well, Drop inthe cut aubergines and mix gently. Last add chopped leeks and mix gently.
    5. -Serve the equivalent of one egg plant/aubergine in four individual dishes or all in the same serving dish. Look at the picture for a presentation suggestion!
    6. Easy, isn’t it?
    7. Great with beer!

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    • Rocquie
      This sounds delicious.

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