Eggplant with Sesame Ponzu Sauce

Quick and easy pan fried sliced eggplant served with delicious sauce made from ponzu and sesame oil. The combination of eggplant, shiso leaves, and the ponzu sauce is simply amazing!

Ingredients

• 2 green onions/scallions ((finely chopped))
• 5 shiso leaves (perilla/ooba) ((chiffonaded))
• 1 Tbsp roasted sesame oil ((for pan frying))
• 1 Japanese or Chinese eggplant
• 2 Tbsp ponzu
• 1 Tbsp roasted sesame oil
• ¼ tsp kobucha (kombucha)

Instructions

0. Gather all the ingredients. Finely chop green onions and cut shiso leaves into chiffonade.
1. In a small bowl, whisk together all the ingredients for the seasonings and set aside.
2. In a non-stick frying pan, heat sesame oil on medium-high heat. While heating up, slice the eggplant into ¼ inch (6 mm) thickness. Before eggplant starts changing its color, immediately start cooking. Cook both sides of the eggplant until nice golden brown.
3. Transfer to a serving plate or individual plates. If you like it serve it cold, keep the sauce and finished eggplants in the fridge until you are ready to serve.
4. Sprinkle green onions and shiso leaves on top. Drizzle the sauce over the eggplant. Serve hot, at room temperature, or chilled.
5. To Store
6. You can keep the dish in an airtight container and store in the refrigerator for 3 days or in the freezer for 2 weeks.