• Miwa



Is this only me who craves for something sourly taste in these hot summer?

Today's recipe is a perfect side dish using summer vegetable EGGPLANT.

Tender eggplant soaked in the yummy sweet and sour sauce.

This is a great meal prep too!

As we make a meal everyday, you will have an energy to make a main dish, but not for side dish.

I totally understand that feeling! haha

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



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

<Yield> 2 servings

<Prep time> 3 mins

<Cook time> 5 mins


2 small eggplants ( 1 for big one)250g

½ onion

chili flakes( optional)

1 ½ tbsp of rice oil / vegetable oil


11/2 tbsp of rice vinegar

1 tbsp of soy sauce

1 tbsp of Toasted sesame oil

1 tsp of sugar

pinch of salt

½ tsp of grated garlic


1: Cut eggplants into quarters lengthwise.

Slice onion thinly. Make a marinate by mixing seasonings listed above.

2; In a microwave-safe container, place eggplants then drizzle 1.5 tbsp of rice/ vegetable oil. Toss them until the all the eggplants are well dressed. Pile sliced onion on top. Microwave 600w for 4-5mins with the cover on. Eggplants and onion should be wilt.

3; When 2 is still hot, toss with marinate and let them sit in a fridge for 1hour.

Transfer onto your plate and garnish some cherry tomato and herb if you want to.

<Miwa’s tips>

・If you are using big eggplants which you normally find in western countries, cut into 16 pieces. If it's too bitter, soak the chopped eggplant into the salt bath( 5 cups of water +1 tbsp of salt)for 3mins before you microwave them. 

・If you don’t have microwave, place eggplants and onion in a pan, drizzle vegetable oil and 3 tbsp of water. Pop the lid on and steam them over mid heat until the eggplants wilt.

・You can swap toasted sesame oil for olive oil.

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

<Recommended side dish>

8mins chives egg omelette

Chicken rice with rice cooker

<Storage time>

Store it in a air-tight container in the fridge for 5days.

As the time goes, the flavor and tanginess will get stronger.

<Did you try this recipe??>

Let me know by tagging me on Instagram

Love to see your creations!