Sweet and Savory Simmered Autumn Eggplants
Simmered eggplants are so good, especially ones harvested in autumn! The basic ratio for the simmering liquid works for other vegetables, too.
Photographed by Masashi Kuma
Calorie count is per serving.
Excludes time needed to allow the eggplants to cool.
Ingredients (Serves 2)
- 2 eggplants
[Simmering liquid (1:1:8)]
- 30 ml soy sauce (2 tbsp)
- 30 ml mirin (2 tbsp)
- 240 ml dashi
- 1 myoga (cut into thin rounds)
Cut around the eggplant calyxes to remove. Cut the eggplants lengthwise in half. Score the skin by making shallow incisions 1-2 mm apart.
Finely scoring the eggplants will allow them to easily absorb the flavor of the [Simmering liquid].
Combine the [Simmering liquid] ingredients in a pot and bring to a gentle boil. Place the eggplants skin-side down and cover with a drop-lid. Simmer for 5 minutes over high heat.
Allow the eggplants to cool in the liquid. Plate and cover with some of the [Simmering liquid]. Garnish with myoga.