Fried Aubergine in a Japanese Sauce with Rice

[hazelfo]

Right! So apparently this is the recipe-of-the-month, as I don't think I'll be posting another one any time soon. I'm in the middle of several major projects for my courses, so please forgive me for not posting for the past whatever. But, yes, on to the recipe. This doesn't have many ingredients but unfortunately some of them are a bit hard to come

Comments

[saddest_borg]

Oh jeez that looks amazing. Sugar though, what the shit.

[evanharper]

That aubergine looked suspiciously like an eggplant to me.

[hazelfo]

They're easily confused.

Aubergine, eggplant.

Actually, eggplant fun fact: The reason they're called 'eggplants' in North America is because the variety the name originally referred to was white in color, and they certainly did look like eggs. Other varieties range from pink, to purple, to straight up green. They even come in yellow and red varieties.

Another fun fact: Most of the eggplants we see in supermarkets have had their bitterness bred out of them. So if you're thinking, "hey, why is she not salting them before cooking?" It's for that reason.