This delicious dish features succulent eggplant slices stuffed with seasoned ground chicken finished in a lightly sweetened ponzu glaze. The eggplant becomes meltingly tender and the juicy chicken filling brings hearty satisfaction.
The slightly sweet and tangy flavor of the glaze makes this dish a perfect match for both steamed rice and a glass of sake. Try it hot or enjoy it as a make-ahead bento item—it keeps well for up to 3 days in the refrigerator.
20 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 Japanese eggplants
- 1 /4 small onion (minced)
- 5 oz ground chicken
- 2 tsp. soy sauce
- 2 tsp. sake
- 2 tsp. potato starch (or cornstarch) *for the chicken stuffing
- 1 tsp. grated ginger
- salt and pepper, to taste
- 2 tbsp. potato starch (for coating) *for coating the eggplants
- 4 tbsp. vegetable oil
- 2 tbsp. ponzu (Glaze)
- 2 tbsp. mirin (Glaze)
- 1/2 tbsp. sugar (Glaze)
- chopped scallions (Optional Toppings)
- toasted white sesame seeds (Optional Toppings)
INSTRUCTIONS
- 1
Prepare the eggplants: Slice the eggplants into 1/4–1/3 inch (5–8 mm) thick rounds. Soak in water for a few minutes to remove the bitterness, then pat dry with paper towels. Finely mince the onion, microwave covered (600W) for about 1 minute, then let it cool.
- 2
Place the eggplant slices in a zip-top bag with 2 tbsp. of potato starch. Seal and shake well to evenly coat all slices.
- 3
In a bowl, mix the ground chicken, cooled onion, soy sauce, sake, 2 tsp. potato starch, ginger, salt, and pepper. Knead the mixture until well combined.
- 4
Take two similar-sized eggplant slices. Place a small amount of chicken stuffing on one slice, then gently press the second slice on top. Lightly squeeze to help it stick together. If the filling comes out of the sides, gently smooth it out with your hands.
- 5
Heat vegetable oil in a frying pan over medium heat. Add the stuffed eggplants and cook for about 3 minutes per side, until cooked through and golden brown.
- 6
Remove the eggplants from the pan. Wipe away excess oil with a paper towel. Return the eggplants to the pan and add the glaze ingredients: ponzu, mirin, and sugar. Simmer until glossy and the eggplants are evenly coated.
- 7
Serve topped with chopped green onions and white sesame seeds if desired.
RecipeID
190
Tips & Notes
Coat each eggplant slice generously with potato starch to help the filling stick.
Don't overstuff—use a modest amount of filling and gently press the sandwich closed. Lightly push the halves together to help them stick together.
Try to use eggplant slices of similar size in each sandwich to ensure even cooking.
Keeps in the refrigerator for 2–3 days.
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."