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  • Writer's pictureMiwa


Updated: Mar 19, 2022

Am I the only person who craves something sour on hot summer days?

Today's recipe is a perfect side dish which uses the summer vegetable EGGPLANT.

Tender eggplants soaked in the yummy sweet and sour sauce. This is a great meal prep recipe too!

Since we make meals everyday, you usually have the energy to make a main dish but not usually for a side dish. I totally understand that feeling! haha

It’s nice to have something you can just take out from the fridge and have it be ready to serve.




▶vegan & vegetarian/ gluten free (by using tamari soy sauce )

<Yield> 2 servings

<Prep time> 3 minutes

<Cook time> 5 minutes


2 small eggplants (1 for big one) 250g

1½ tablespoons rice oil / vegetable oil

½ onion

chili flakes (optional)


1½ tablespoons rice vinegar

1 tablespoon Soy sauce

1 tablespoon Toasted sesame oil

1 teaspoon sugar

½ teaspoon garlic, grated

pinch of salt


1. Cut the eggplants into quarters lengthwise. Slice the onion thinly. Make a marinate by mixing the seasonings as listed above.

2. In a microwave-safe dish, place in the cut eggplants then drizzle on the rice/ vegetable oil. Toss them until the all the eggplants are well coated. Pile the sliced onions on top. Microwave them for 4-5 minutes at 600w covered. After cooking the eggplants and onions should have wilted.

3. While the eggplants and onions are still hot, toss them together with the marinate and let them sit in the fridge for 1 hour. Transfer onto plates and garnish with some cherry tomatoes and herbs if you want to.

<Miwa’s tips>

・If you are using large eggplants (the varieties you usually find in Western countries) then cut them into 16 pieces. If they are too bitter then soak the chopped eggplant in a salt bath ( 5 cups of water +1 tablespoon of salt) for3minutes before you microwave them. 

・If you don’t have a microwave then place the eggplants and onions in a pan. Drizzle on the vegetable oil and add 3 tablespoons of water. Cover with a lid and steam them over medium heat until the eggplants have wilted.

・You can swap out the toasted sesame oil for olive oil.

・Feel free to add in more soy sauce and vinegar if it's too bland.

<Recommended side dishes>

<Storage time>

Store in an air-tight container in the fridge for up to 5 days.

As time goes by, the flavor and tanginess will become stronger.


<Did you try this recipe??>

Let me know by tagging me on Instagram

I love to see your creations!

<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!


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