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Monday, October 7, 2019

Japanese style eggplant

Eggplant is one of those vegetables that’s challenging to cook. If it is not cooked with the same old sambal chili, then it has got to be found partnering okras in fish head curries. That’s until I see this.

My eggplant went through an image change and emerged looking so different from usual. Clearly the credit goes to the bonito. OK, everything looks pretty with bonito shavings.

Credit: Inspired by JustOneCookbook

For 2.

3 cups of small eggplants, halved and scored on the skin side
A clove of garlic, coarsely chopped
A dash of tempura sauce
A dash of mirin
A sprinkling of sugar
Bonita flakes for garnish

Prepare eggplant. Remove tip, halve it and score the skin side.
Leave it in a basin of water.
Drain and pat dry when ready to fry.

In a pot, heat a generous amount of oil. Too little, the eggplant remains bitter and the skin turns an unsightly brown.

Sauté the garlic until it caramelizes but not yet burnt.
Gently add the eggplant. Leave the eggplant to sear in the hot oil.
Add tempura sauce, sugar.
Reduce heat to medium. Take care not to burn the sauce/sugar.
Add mirin or cooking wine.
Toss again.
Serve. Garnish with bonito flakes.

Other alternatives would be to top with grated daikon, spring onions or chopped peppers.

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