Cooked Eggplants with Peanut Sauce
Ingredients(Servings: 4)
Directions
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Peel the eggplants then dip in water to remove bitterness. Place into a lidded microwave-safe container heat in a microwave for 6 to 8 minutes.
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Cut the Japanese long onion in half then cut into diagonal spears. Place in water.
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Heat the peanut butter in a microwave for 10 to 15 seconds, and mix in the ingredients for (A) to prepare the dressing.
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Wipe the eggplants dry, cut into thin pieces and arrange on a plate. Pour on the prepared dressing and garnish with the sliced up Japanese long onion.
Cooking Basics
Eggplants - removing lye
The high lye content of eggplants results in cut surfaces quickly turning brown. If cooked in this state the dish will become bitter and darkened in color. Place eggplants in water for about 10 minutes immediately after cutting to remove lye. If used right away after cutting it is not necessary to place the cut eggplant into water. It is easier to skip this step for deep-fried and stir-fried dishes, so be sure to use right away after cutting.
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