A simple recipe for "Tender Braised Eggplant and Bell Peppers" made in just one pan. By searing then simmering, the flavors penetrate quickly, creating a dish so delicious it'll make you want to eat endless bowls of rice. It's also budget-friendly and a satisfying main dish even without meat, using only vegetables.
Ingredients
Main Ingredients (2 servings)
- Eggplant 2 pcs (300g)
- Bell Pepper 4 pcs
- Bonito Flakes (Katsuobushi) for garnish (optional)
Seasonings
- [A] Water 150ml
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] Soy Sauce 2 tbsp
- [A] Sugar 2 tbsp
- [A] Grated Ginger 1 tsp
- [A] Dashi Powder 1 tsp
- Vegetable Oil 2 tbsp
Steps
- Trim the ends off 2 eggplants (300g) and peel in stripes.
- Cut the eggplants in half lengthwise, then make diagonal cuts on the skin side.
- Cut the eggplants into three equal lengths.
- Soak the cut eggplants in water for about 5 minutes to remove bitterness.
- Prepare 4 bell peppers with stems and seeds intact. (Here's the trick!) The seeds are edible and delicious, but remove them if you prefer.
- In a bowl, combine 150ml water, 1 tbsp Mirin (Sweet Rice Wine), 2 tbsp Soy Sauce, 2 tbsp Sugar, 1 tsp Grated Ginger, and 1 tsp Dashi Powder. Mix well to create the braising liquid.
- Drain the soaked eggplants in a colander and pat them dry.
- Heat 2 tbsp Vegetable Oil in a frying pan over medium heat.
- Add the drained eggplants and bell peppers to the pan and coat them evenly with oil.
- Place the eggplants skin-side down in the pan and sear over medium heat for 2 minutes.
- Flip the eggplants and bell peppers and sear for another 2 minutes.
- Pour the prepared braising liquid into the pan.
- Simmer until the liquid reduces to about half or one-third, allowing the flavors to infuse into the ingredients. (Here's the trick!) Searing before simmering allows the flavors to penetrate quickly without long cooking times.
- Transfer to a serving dish.
- Garnish with Bonito Flakes (Katsuobushi) if desired, and it's ready!
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