Simmered Eggplant
Ingredients
- 4 pcEggplant (aubergine) (halved and scored)
- 60 mlSunflower oil (for frying)
- 250 mldashi stock (ready to use)
- 3 tbspsoy sauce (liquid)
- 2 tbspmirin (liquid)
- 1 tspWhite sugar (powdered)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 5 gbonito flakes (for garnish)
- 10 gFresh ginger (grated)
Method
Tender eggplants with scored skin that absorbs a deep umami broth. The flesh soaks up the dashi and soy, offering a buttery texture that contrasts with the fresh crunch of green onions.
- 1
Cut the eggplants in half lengthwise. Score the skin in a tight grid pattern without cutting through the flesh. This allows the heat and broth to penetrate the vegetable instantly.
- 2
Heat the sunflower oil in a pan. Place the eggplants skin-side down. When the skin becomes shiny and the flesh starts to soften, turn them over to brown the other side. They should be soft under pressure.
- 3
Mix the dashi broth, soy sauce, mirin, and sugar. Pour this mixture directly into the pan over the eggplants.
- 4
Let simmer over medium heat. The liquid should reduce slightly and the eggplants should soak up the dark color of the broth. Regularly spoon the juice over the skin.
- 5
Arrange the eggplants in shallow bowls. Drizzle with the remaining cooking juice. Sprinkle with chopped spring onions, grated fresh ginger for freshness, and bonito flakes that will dance from the heat.
Frequently asked questions
How do you get this dish right?
- The secret lies in the scoring: it must be tight so the eggplant acts like a sponge.
- Don't skip the initial frying; it sets the color and adds richness.
- This dish is even better served cold after resting overnight, as the flavors stabilize.
How long does this dish keep?
Keep for up to 3 days in the refrigerator in its cooking juices. Do not freeze.
