Simmered Eggplant & Enoki. Unfortunately the simmered eggplant loses its lovely color - so many vegetables do! - so it is not as pretty when cooked as one might wish. The thin slices allow the eggplant to absorb flavor from the broth, without being overwhelmed by it. The texture was soft and silky, not mushy at all.
Add dashi, mirin, sugar, soy sauce, and shichimi togarashi to taste.
Simply Simmered Eggplants Eggplants harvested in autumn are exquisite!
Simply simmering them is a wonderful way to enjoy their unique texture.
You can have Simmered Eggplant & Enoki using 12 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Simmered Eggplant & Enoki
- You need 2 of medium Eggplant *about 500g.
- Prepare 1 tablespoon of Vegetable Oil.
- It's 1/2 tablespoon of Sesame Oil.
- You need 200 g of Enoki.
- You need 1/2 tablespoon of Rice Vinegar.
- It's 1 of Spring Onion *finely chopped.
- It's of Sauce.
- It's 1 of small piece Ginger *grated.
- Prepare 3 tablespoons of Soy Sauce.
- You need 3 tablespoons of Mirin.
- You need 1/2 tablespoon of Sugar.
- Prepare of Chilli Flakes *optional.
The ratio for the simmering liquid also works well. You can purchase the Stewed Eggplant recipe from the Silk Country. Ingredients Required to Make Simmered Eggplant: Eggplant; People who Like or Dislike Simmered Eggplant: Raeger likes Simmered Eggplant. Cut the myoga ginger into chunks along the fibers.
Simmered Eggplant & Enoki instructions
- Combine all the sauce ingredients in a small bowl..
- Cut off the green bit of Eggplants and cut in half or quarters lengthways, then make many shallow cuts on the skin. Then cut into chunky 4 to 5cm pieces..
- Cut off the brown bottom of Enoki and clean them. Cut into 3 to 4cm length pieces..
- Heat Oils in a frying pan over medium heat, place Eggplant pieces on the skin side down, cover with a lid, and cook for about 3 minutes. Turn them over, cover with the lid, and cook for 2 minutes..
- Scatter Enoki over the Eggplant, pour the sauce, cover with the lid and simmer for 5 minutes. Remove the lid, stir to mix, sprinkle with Rice Vinegar, and mix to combine..
- Transfer to a serving deep plate, scatter with finely chopped Spring Onion, and serve with freshly cooked rice..
Add the eggplant into a pan and pour over enough water to cover. The Baingan Musallam Recipe, is a delicious brinjals/eggaplnt that is simmered and cooked in a spicy and tangy tomato gravy. Put all ingredients in a sturdy pot and stir to coat. This authentic Indian curry combines chopped roasted eggplant with cumin seeds, simmered in a ginger garlic paste, curry powder, tomato, and yogurt sauce. Jalapeno chile pepper provides a little heat. "I loved this," says Craig. "Cooking the eggplant with the skin on gives it so much more flavor.
