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Summer of Spice Cooking Class Back to Recipes
Japanese 7 spiced Eggplant
The Japanese 7 spice is often used as a finishing spice or table spice, in other words used after the cooking is complete. Here I use it both for flavor in the cooking and afterwards to finish the eggplant.

Serves 4
  • 1 Tablespoon Dried tangerine peel, minced
  • 2 Teaspoons White sesame seeds
  • 1 Teaspoon Black sesame seeds
  • 2 Teaspoons Hot chili flakes
  • 2 Teaspoons Nori flakes
  • 1 Teaspoon Sansho
  • 1 Teaspoon Poppy seeds
  • 4 Medium Japanese Eggplants
  • 2 Tablespoons Sesame oil
  • 2 Tablespoons Mirin
  • 2 Tablespoons Thick soy sauce
To prepare the spice mixture:
In a clean mortar and pestle combine the tangerine, sesame seeds, chili flakes, nori, sansho and poppy seeds.

To prepare the eggplant:
Cut the eggplants on a bias about 1 inch thick. Season the slices with the 7 spices. In a heavy bottom pan warm the sesame oil until just before smoking point. Add the seasoned eggplants, cooking until both sides are well browned for about 3-4 minutes. Add in the mirin and the soy. Turn and baste the eggplant, cooking for another minute. Spoon the eggplant into a colorful bowl and sprinkle with a little 7 spices.


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