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

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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!

Prep time:
Cook time:
Servings: 4


Cost per serving $0.54 view details
  • 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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Nutrition Facts

Amount Per Serving %DV
Serving Size 187g
Recipe makes 4 servings
Calories 83  
Calories from Fat 33 40%
Total Fat 3.74g 5%
Saturated Fat 0.54g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 129mg 5%
Potassium 414mg 12%
Total Carbs 12.44g 3%
Dietary Fiber 6.0g 20%
Sugars 6.32g 4%
Protein 1.93g 3%



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