Grilled and Stewed Eggplant
Dish recipe

Grilled and Stewed Eggplant

Photo: Shuhei Tonami

For two to three people:

8 eggplants
4 tablespoons concentrated koi-dashi
1 tablespoon sake
1 tablespoon sugar
A pinch of sesame oil

1) Cut slits into the eggplant skin in a cross-stitch pattern so that the sauce can be absorbed by the vegetable. Then slice the eggplants in half.

2) In a pan, sauté the eggplant on both sides on medium high heat, then add enough water until the eggplants are submerged.

3) Add 1 tablespoon sake and 1 tablespoon sugar and simmer until soft, cooking on low heat until the eggplants are soft, about five minutes.

4) Add 4 tablespoons of Koi-Dashi soup stock.
5) Cover with a drop-lid and simmer over low heat for 7 to 8 minutes.
6) Before turning off the heat, pour sesame oil over the top.

It is recommended to eat the following day when the flavor has been best absorbed by the eggplants. Serve the stewed eggplant chilled over hot rice. Or you can serve by itself as a summer side dish.