How to make braised eggplant Ingredients
1 knob of ginger (10 grams)
small quantity finely chopped spring onion
2 tablespoons vegetable oil Master stock
250 ml stock
3 tablespoons soy sauce
2 1/3 tablespoons sweet cooking sake
2 teaspoons sugar Slice the eggplant in half lengthwise. Score the flesh diagonally And then slice in half and soak in water. Crush the ginger under the blade of the knife Combine master stock ingredients before cooking After soaking the eggplant for 2 to 3 minutes, pat dry excess moisture Heat the ginger and oil over a medium heat. Briefly turn off the heat and arrange the eggplant skin side down. Fry the skin on a medium heat. You might need to shuffle the eggplant around to make sure it fries evenly When the skin becomes purple, fry the other side. When the eggplant is cooked through, add the master stock Simmer for three minutes Chill and infuse the flavor, or it is delicious to be eaten hot. Pour over cooking stock and shredded spring onion. Ready to eat!