Stewed Eggplants and Shishito Green Peppers

Name: Stewed Eggplants and Shishito Green Peppers
Yield: 2 servings
Cuisine: American
Ingredients: 2 Eggplants; 10 Shishito green peppers; 2 tbsp ★ Soy sauce; 1 tbsp ★ Mirin; 250 ml ★ Dashi (Japanese soup stock); 1 dash Sesame oil

cookpad.japan @cookpad_jp

This is a perfect recipe for the summer when eggplants are cheap. I have always loved them flavored slightly sweet. Sometimes, I add red chili peppers.

Tastes great either freshly cooked and piping hot or chilled.
Since the eggplant isn't deep fried in oil, the color is not as pretty as if it were, but I figure it's a good compromise considering the reduction in calories... Recipe by Mamewans' mama

This is a perfect recipe for the summer when eggplants are cheap. I have always loved them flavored slightly sweet. Sometimes, I add red chili peppers.

cookpad.japan @cookpad_jp

This is a perfect recipe for the summer when eggplants are cheap. I have always loved them flavored slightly sweet. Sometimes, I add red chili peppers.

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Ingredients

2 servings

2Eggplants
10Shishito green peppers
2 tbsp★ Soy sauce
1 tbsp★ Mirin
250 ml★ Dashi (Japanese soup stock)
1 dashSesame oil

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Steps

1

Cut the eggplants in half lengthwise, make shallow cuts in a lattice pattern on the skins, and cut into 5 cm pieces. Remove the stems from the shishito peppers.
2

Heat some sesame oil in pan, add the eggplants and shishito peppers, and stir fry.
3

When the oil is well distributed, add the ★ ingredients and set an otoshibuta (small wooden drop-lid) on top, and simmer over low heat until the eggplant is tender.
4

I also recommend adding slices of red chili pepper or finely cut konbu seaweed and simmering them together.