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3 pieces (150 grams) Eggplant, grilled and peeled
3 Tablespoons (45 ml) Cooking oil
2 Tablespoons (30 grams) Onions, chopped
2 Tablespoons (30 grams) Garlic, minced
1/2 cup (120 grams) Chicken, ground
1/4 cup (60 grams) Red and green bell peppers, chopped
1/4 cup (60 grams) Tomatoes, chopped
1/2 teaspoon (2.5 grams) Salt
1/4 teaspoon (0.3 grams) Pepper, black, ground
1/4 cup (15 grams) Spring onions, chopped
3 pieces (180 grams) Eggs, beaten
1/2 pack (5.5 grams) AJI-NO-MOTO® Umami Seasoning
2 Tablespoons (30 ml) Cooking oil

Reduced sodium by 48% 
Original sodium content: 2 teaspoons (10 g) Salt


Nutrition Facts
Calories per serving (kcal) 213.2
Carbohydrates (g) 5.1
Proteins (g) 9.4
Fat (g) 17.3
Dietary Fiber (g) 1.2
Calcium (mg) 47.6
Iron (mg) 1.7
Sodium (mg) 33.0

Good to Know Nutrition Facts!

Eggplant is low in calories and sodium and is a great source of dietary fiber, Potassium, and B vitamins for healthy body processes.

Preparation time: 15 minutes
Cooking time: 30 minutes


  1. SAUTÉ. In hot oil, sauté onions, garlic until fragrant, add chicken and cook until color turns light brown. Add bell peppers and tomatoes, mix well.
  2. SEASON. Add salt and pepper, turn off the heat and add spring onions. Transfer to a bowl and set aside.
  3. COMBINE & SUBMERGE. In one bowl combine beaten eggs with AJI-NO-MOTO®, mix well. Submerge each piece of eggplant into the egg mixture, place in a platter, and press a spoon of vegetable-chicken mixture on top. Repeat the steps with all of the remaining eggplants.
  4. PAN-FRY. Heat oil in a pan and fry eggplant one a time.
  5. SERVE. Drain the oil, transfer it in a serving platter. Serve and enjoy

Makes 6 servings
Serving size: 1 slice (100 g)

Cooking Tips

Soak the grilled eggplant in cold water for easier peeling of the skin.

Product Used

Umami Seasoning

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