Traditional Simmered Eggplants
A traditional recipe from the countryside of Japan that pairs a mild saltiness with sour beefsteak leaves.
15 minutes
175kcal
0.5g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Remove stem from eggplant and cut lengthwise, then score skin diagonally. Cut beefsteak leaves in half lengthwise then in thin strips.
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Heat oil in a pot and cook eggplant over low flame. When tender, add (A) and simmer for 5 min.
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Add soy sauce and simmer another 5 min.
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Serve eggplant in bowls topped with beefsteak leaf as garnish.
Cooking Basics
Eggplants - removing the calyx
Make a shallow slit around the entire stem without cutting it off. Use your hand to start peeling off the calyx from this slit and remove in one motion all the way around. When grilling, simmering or deep-frying whole, the calyx is often removed.
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