This "Simmered Eggplant" is cooked without frying and achieves a beautiful color by thoroughly sautéing from the skin side. This dish, infused with the aroma of ginger, is a tantalizing appetite stimulant. It's delicious served hot or cold, and makes a great make-ahead side dish.
Ingredients
Main Ingredients (2 servings)
- Eggplant 3 pcs
- Ginger 1 small knob (approx. 10g)
- Chopped Green Onion A little
- Shiso Leaves 3-4 pcs
- Vegetable Oil 2 tbsp
Seasonings
- [A] Dashi Stock 250ml
- [A] Soy Sauce 3 tbsp
- [A] Mirin (Sweet Rice Wine) 2 and 1/3 tbsp
- [A] Sugar 2 tsp
Steps
- Cut the eggplant in half lengthwise.
- Make shallow diagonal cuts on the skin side of the eggplant.
- Cut the scored eggplant in half again and soak in water for 2-3 minutes.
- Crush 1 small knob of ginger (approx. 10g), skin and all, with the flat side of a knife.
- In a bowl, combine 250ml dashi stock, 3 tbsp soy sauce, 2 and 1/3 tbsp mirin (sweet rice wine), and 2 tsp sugar. Mix well to create the seasoning sauce.
- Thoroughly pat dry the eggplant that was soaked in water.
- Heat 2 tbsp vegetable oil and the crushed ginger in a frying pan over medium heat.
- Turn off the heat temporarily, then arrange the eggplant in the pan with the skin side down.
- Continue cooking over medium heat until the eggplant skin turns a vibrant purple. [This is the key!] Thoroughly cooking the skin side results in a vivid color.
- Stir the eggplant with chopsticks while cooking to ensure even sautéing.
- Once the eggplant skin has turned purple, flip and sauté the other sides.
- Once the eggplant is cooked through, add the prepared seasoning sauce.
- Simmer for about 3 minutes over low to medium heat.
- Transfer to a serving dish with the simmering liquid, and garnish with 3-4 shiso leaves.
- Pour the simmering liquid over the top and sprinkle with a little chopped green onion.
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