I'm looking for Japanese Eggplant recipes grown from our garden. I'll find a recipe but never have all the ingredients

[RamblingRose]

on hand.

What are some of the essential ingredients?

[flying_wahini]

1. How I do it.

Slice, salt and let drain. Blot up any excess water off,
Dip in egg and seasoned flour/ panko and pan fry OR bake it.

You can use in a casserole if you like.

[LuvLoogie]

2. Olive oil, garlic, salt, and pepper.

That's all you ever need in a pinch. Maybe a bit of oregano and smoked paprika?

Get a skillet hot, add the oil, then the eggplant. Toss/stir, season to taste. If using fresh garlic, wait to add until the last couple minutes. But I suppose it depends on how crowded the pan is.

[RamblingRose]

3. I've seen several call for Miso or Oyster Sauce? Another calls for honey garlic sauce. I'm a totally "by the book" cook

[Freethinker65]

4. Omit or substitute?

Cooking is fun. I rarely make a recipe exactly as written anymore. I do use them for techniques and cooking times, especially if multiple steps (when to add veggies/spices/stock/broth. times and temperatures. etc.).

Baking, on the other hand, is more of a science.

[Kali]

5. it's a vegetable

chop it up and stir fry it with some other stuff or put it in a soup or casserole.

[Retrograde]

6. Besides the eggplant?

I like them grilled - make a few slits to let out the steam, then plop them on the grill. Once cooked, I sometimes add a miso sauce or a squeeze of lemon.

There’s always just cutting them up and stir-frying with what other vegetables you have. Or, if you want to get elaborate you can make one of the many Indian or Thai curries that use eggplant.