With the arrival of the summer season, when eggplants reach their peak sweetness and juiciness, Japanese Stir-Fried Eggplants reveal themselves as a fresh and delightful side dish perfect for accompanying grilled meat or fish dishes. The wok cooking technique, typical of Asian tradition, allows the texture of the eggplants to remain intact, enhancing their flavor without making them mushy. The contrast between the crispiness of the strips and the slight caramelization due to the high heat creates a balance of textures that makes this dish irresistible. The combination of sesame oil and a touch of sake enriches the aromatic profile, bringing an exotic touch to the table. Ideal as an appetizer during a summer lunch or as a side dish for a dinner with friends, these stir-fried eggplants are a simple and quick way to bring a piece of Japan into your kitchen, without sacrificing the freshness of seasonal ingredients.

Wash and dry the eggplants without peeling them. Cut them into slices about 5 mm thick and then cut each slice into strips. Sprinkle them with salt and let them drain for five minutes. Rinse the eggplant strips thoroughly and dry them well with paper towels. Heat the oil in a wok or deep skillet, add the eggplants, and stir-fry over high heat for two to three minutes, stirring with a wooden spoon. Dissolve the miso paste in four tablespoons of water, add the sake or sherry and the sugar. Mix well. Incorporate the sake and miso mixture into the eggplants, stir well and let cook over low heat for three to four minutes: the eggplants should be tender. If the sauce tends to thicken too much, thin it out with a little water. Add the lemon juice, pour onto a warm plate, and serve.