Fried Eggplant with Shoyu and Shoga

This is one that I had at Ayami's house and it has become a favourite.

Ingredients:
3 long eggplants (about 1 inch in diameter and 6 inches long)
1 Tbsp vegetable oil
3 Tbsp soy sauce
1 tsp ginger paste (approx.)

1/2 cup white short grain rice (sushi style)
1 cup water
1 Tbsp rice vinegar


Method:
1. Combine rice and water in a rice cooker and cook.
2. Once it is cooked, add rice vinegar and stir well.
3. Quarter the eggplants and blot out all the moisture. Score the purple side with a diamond pattern. (I think this is to make it easier to eat with chopsticks).
4. Heat the oil in a non-stick pan over medium heat. Fry the eggplant until all the moisture is gone and it is browned.
5. Serve with the rice.

Mix some soy sauce and ginger paste to taste on your plate for dipping. Japanese style is to eat a bite of eggplant followed by a bite of rice so they are combined in your mouth.

Estimated nutritionaly info (including rice):
Energy: 481Cal, Fat: 15g, Carbs: 78g, Protein: 10g