Pan-Fried Eggplant with Gingery Mentsuyu Sauce - Eggplants - slim Japanese type

Method

• Grate the ginger into a bowl, and combine with the mentsuyu.
• I used 2 tablespoons of grated ginger.
• Take the stem ends off the eggplants, and peel strips off with a vegetable peeler in a zebra pattern.
• Cut into 1.5 cm thick slices.
• Heat some oil in a frying pan, line the pan with the eggplant slices, and pan fry on both sides until golden brown.
• You can fit 2 eggplants worth of slices in a 26 cm frying pan.
• Take out the slices into a bowl as they're done, and mix with the ginger-mentsuyu sauce.
• Put on serving dishes, and pour the remaining ginger-mentsuyu over them.
• If you leave them for a while the flavors will penetrate and they'll become delicious.
• I pan fried some shishito peppers too.