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Print this Recipe    Simmered Eggplant

Nasu no Inaka-ni
(Country-style simmered eggplant)
4 Servings

600 g Japanese eggplant (about 6)
2 small chilis
3 Tbs oil
1 cup water
1.5 Tbs sugar
3.5 Tbs soy sauce

Trim off the edges of the eggplant caps (mind the spikes), but
leave the caps on. Cut each eggplant in half lengthways, place each
half on the chopping board skin-side-up, then cut diagonal slits
downward through 2/3 of the thickness, about 1/2-cm apart. Cut each
half in half again, diagonally in the opposite direction to the

Trim each chili, cut in half and remove the seeds.

Heat the oil in a wide pan, add the eggplant and cook over a strong
flame until the eggplant pieces are soft (test with a wooden skewer),
stirring constantly to spread the oil. Add the water and chilis,
bring to the boil, add the sugar, then simmer vigorously under a
drop lid for 7 or 8 minutes. Add the soy sauce and simmer until
the liquid is reduced to 1/3. During this time, tilt the pan a
couple of times to coat the eggplant with the simmering liquid.

Serve about 5-6 pieces piled elegantly in a bowl, with the liquid
poured over.


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