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Eggplant Agebitashi with Fish Sauce

Name: Eggplant Agebitashi with Fish Sauce
Total time: 20 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 2 Eggplant; 1 knob Ginger; 1/4 Lemon; 1 tbsp Fish sauce; 2 tsp Sugar; 3 tbsp Water; A pinch Chili Oil; To taste Oil

Side Dish

⏱ 20 min

👥 Serves 2

Difficulty ⭐

Fried eggplant soaked in a fish sauce, lemon, and ginger dressing — Thai-style agebitashi.

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📖 The Story Behind This Dish

A creative dish making Japanese agebitashi (fried vegetables soaked in dashi) with Thai fish sauce, lemon, and ginger instead of dashi. The silky eggplant soaks up the sweet-tart Southeast Asian dressing and is good chilled or warm. A drinking snack pared down to ingredients you'll often find in the fridge or cupboard.

🌆 Where it's eaten: On a summer night, a small bowl of eggplant chilled in the fridge is taken out and enjoyed with well-chilled white wine.

🥕 Ingredients (serves 2)

Eggplant 2
Ginger 1 knob
Lemon 1/4
Fish sauce 1 tbsp
Sugar 2 tsp
Water 3 tbsp
Chili Oil A pinch
Oil To taste

👩‍🍳 Instructions

Cut the eggplants into irregular chunks and pat dry.
Mix the fish sauce, sugar, water, lemon juice, and grated ginger to make a dressing.
Fry the eggplant in 170°C oil for 2–3 minutes.
Soak in the dressing while hot and let stand at least 10 minutes.
Serve in bowls and drizzle with chili oil.

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