Japanese Eggplant (Aubergine) Saute

A great way to enjoy one sadly overlooked vegetable. The Eggplant. Add your favorite protein for a great one dish meal! This is my version of my friend Mayumi's recipe. I prefer the long and thin Japanese or Chinese eggplant. They taste less acidic.

5 Japanese eggplants, sliced thinly the short way (they're long and thin- if you only have the larger eggplant, one medium is plenty, diced)

1 garlic clove

1 slice fresh ginger

1⁄4 cup soy sauce (or tamari)

2 teaspoons mirin (you can use a bit more if you prefer your sauce a little sweeter)

Directions at food.com

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