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deep-fried eggplant

  • Serves: 4
  • Calories: 175 kcal
  • Total Time: 20 m
    • Prep: 10 m
    • Cook: 10 m
  • Japanese: Age-dashi-nasu
Deep-Fried Eggplant


  • 300 g eggplants
  • 360 ml salad oil


condiments (optional):

Step 1

step 1:

Cut the stalks off the eggplants and then cut the eggplants in half lengthwise. Slice the eggpant halves diagonally into 4 cm. pieces.

Step 2

step 2:

To make the sauce, pour the bonito soup stock in a pan and bring to a boil. Add the sugar and soy sauce, and mix. Remove from the heat.

Step 3

step 3:

Heat the oil to 170 °C and deep-fry the eggplant pieces for a couple of minutes. Remove from the pan and drain on a rack.

Step 4

step 4:

Place in a dish and pour the sauce over the top.


If you like, sprinkle any of the grated Japanese white radish, ginger or shichimi over the top.


Deep-frying eggplant enhances its taste. Moreover, by adding the condiments and sauce, the eggplant is even more delicious.