Eggplant with Fresh Tomato Sauce
This Japanese-fusion ratatouille serves up a hint of umami, thanks to its use of soy sauce. The full, rich flavor of summer tomatoes plus a touch of curry powder creates a dish with complexity and depth. It can be served warm over rice or at room temperature as an appetizer with a crispy baguette.
Ingredients (Serves 4)
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Japanese eggplants500 g / 1 lb.
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salt*1 t
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ripe tomatoes500 g / 1 lb.
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pure olive oil2 T
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clove garlic cut in half1/2
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chopped onion4 T
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chopped green bell pepper4 T
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fresh basil leaves, set aside a few for garnish20 or more
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curry powder1/2 t
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cherry tomatoes, cut in half lengthwise8-10
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dried oregano leaves1/4 t
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Kikkoman Soy Sauce2 T
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extra virgin olive oil3 T
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large shrimp, boiled and peeled12
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small fresh mozzarella balls12
- *Salt amount for eggplant prep is 1 percent salt to eggplant weight; e.g., 500 g eggplant=5 g salt.
- *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
Directions
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1
Remove the stems of the eggplants. Cut into 1.5-2 cm- / 0.6-0.8 in.-cubes. Sprinkle these with salt and set aside for 20 minutes. Squeeze out excess moisture (1).
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2
Cut a small shallow X on the bottom of the tomato skins. Plunge each tomato separately into boiling water for about 30 seconds or until skins begin to split (2). Transfer immediately to a bowl of cold water then peel. Slice the tomatoes into 1 cm- / 0.4 in.- thick slices.
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3
Heat ½ T pure olive oil in a frying pan. Sauté the eggplant over medium-low heat until softened, remove and set aside (3). Add 1 ½ T pure olive oil to the same pan to sauté garlic slowly over low heat until fragrant, then remove garlic. Sauté the chopped onion and green bell pepper over low heat until the onion turns transparent.
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4
Add the sliced tomatoes to the pan and spread evenly to heat over medium heat until softened, then press and crush them with a spatula (4). When tomatoes turn saucy, reduce heat to low. Add torn basil leaves, curry powder and eggplant cubes. Stir occasionally until sauce is reduced.
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5
Mix in the cherry tomatoes but avoid crushing them. Rub the oregano between the palms of your hands and sprinkle into the sauce (5). Stir in the soy sauce and extra virgin olive oil; adjust amounts to taste. To serve, spoon the sauce onto a serving platter and top with boiled shrimp and mozzarella balls. Garnish with fresh basil leaves.
Recipe by Michiko Yamamoto
There are many varieties of eggplant in Japan. The most popular is 12-15 cm (5-6 in.) long with firm, fine-textured flesh that turns soft when cooked. Eggplant is often pre-treated, either with salt to draw out excess moisture and bitterness, or soaked in salted water to prevent discoloration and remove bitterness.
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