Do you have a large quantity of eggplants? Here are three easy dishes that are perfect for summer. Make a batch and store them in the refrigerator, as they are also delicious served cold!

Eggplant is a low-calorie ingredient that goes well with a variety of dishes. Did you know that eggplants have more potassium and fiber per 100 grams than cucumbers? The eggplant skin contains nasunin, an antioxidant that can help boost your immune system.

We present three recipes using different cooking methods: steaming, grilling, and simmering. Try making a big batch and enjoying them hot or cold throughout the week.

This refreshing dish combines perilla leaves (shiso) with a marinade of vinegar, oil and Kikkoman Soy Sauce. The key to success is to slice the eggplants about 1 cm thick - not too thick, not too thin. For a deeper flavor, soak the sliced eggplant in salted water to remove the bitterness before sauteing and marinating.

Traditionally, Ratatouille is a slow-cooking recipe that brings out the rich flavors of the vegetables. Our quick version uses bouillon and a secret touch of Kikkoman Soy Sauce to add depth that takes  just 20 minutes! If you make plenty, it’s even delicious served on a crusty baguette the next day.

• Try this recipe　Simple Ratatouille

Eggplants are rich in moisture, perfect for steaming. In the hot summer, you can use your microwave as a streamer. If the eggplants vary in size, slice them evenly to avoid uneven heating. Spread the minced meat evenly as well. A cross-shaped cut in the eggplant helps the heat reach the center. Microwaves can vary, so check if it's cooked thoroughly and add 30-second intervals if necessary.