Simmered Eggplants

Name: Simmered Eggplants
Yield: Serves 4
Cuisine: Japanese
Ingredients: 250 ml (8 fl oz) konbu dashi; 4 Japanese eggplants, each about 70 g (2½ oz); ½ tsp ginger juice; 1 Tbsp raw sugar; 4 Tbsp Japanese soy sauce; 3 Tbsp sake

Preparation info

Serves
4

Difficulty
Easy

Appears in

Living Shojin Ryori

By Danny Chu

Published 2018

About

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 Japanese eggplants, each about 70 g (2½ oz)

Asia
Japan
Starter
Summer
Vegan

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