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Simmered Eggplants
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Danny Chu
Published 2018
Plump and glossy Japanese eggplants look particularly attractive during summer. Though the recipe is relatively simple, it is not so common outside of Japan. A delight for aubergine lovers!
Ingredients
4 70 g 2½ oz
Method
Score each eggplant 3 times; approximately 1–2 cm from the cap to 1–2 cm from its base. The cuts should be equal distant around the eggplant.
In a pot, mix konbu dashi, soy sauce, sake, ginger juice and sugar and bring it to a boil. Lower heat and add eggplants. Simmer for about 15–20 minutes. Turn the eggplants at 5 minutes intervals.
Remove and cut each eggplant in half. Arran
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