15 Japanese Eggplant And Okra Recipe Try These Culinary Delights!

Ingredients:

For the marinade:

• 2 garlic cloves, minced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon ginger, grated

For the eggplant and okra:

• 4 small Japanese eggplants
• 1 cup okra
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped cilantro

Instructions:

1. In a small bowl, mix together the garlic, soy sauce, rice vinegar, honey, red pepper flakes, and ginger to create the marinade.
2. Cut the Japanese eggplants into 1-inch cubes and place them in a large ziplock bag or a shallow dish. Add half of the marinade and toss to coat the eggplants. Let it marinate for 30 minutes.
3. Meanwhile, prepare the okra by trimming the ends and cutting them in half lengthwise.
4. Heat olive oil in a large skillet over medium-high heat. Add the marinated eggplants and cook for 7-8 minutes, stirring occasionally until they are slightly browned and softened.
5. Add the okra to the skillet and cook for an additional 5-6 minutes, stirring occasionally.
6. Season with salt and black pepper, then pour the remaining marinade over the vegetables and cook for 1-2 minutes until the sauce thickens.
7. Garnish with chopped cilantro and serve hot as a side dish or over rice as a main course.