JAPANESE COUNTRY-STYLE EGGPLANT (NASU NO INAKA-NI)
Stewed eggplant doesn't sound exciting to you? Think that eggplant is only for vegetarians? Or just plain have no idea what to do with eggplant other than eggplant pamesean? Well, this delightful and simple Japanese eggplant dish will change your mind--and your palate-about eggplant. No one I have ever served this to has ever said anything but, "Delicious" or "Amazing" or "How on earth did you make this? I love it!" Asian eggplants are more tender and delicately falvored than the standard variety--but you can use either kind with excellent results. Katsuo-bushi--dried bonito flakes--are a common condiment in Japanese cooking. They come in packages of five packets. Next time you are at an Asian grocers, pick up a package. You can use katsuo-bushi in miso soup, and, together with grater gingerroot and soy sauce, as a lovely topping for cold tofu (this is way yummier than it sounds).
Provided by Tumerica
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Score Asian eggplants lenthwise every half inch. (If using regular eggplant, cut off ends and then cut remainder into 1" cubes, but do no peel.).
- Put all ingredients in a sturdy pot and stir to coat.
- Simmer for 20 minutes, stirring occasionally so that eggplant cooks thoroughly (until it becomes tender).
- Serve hot or cold.
Nutrition Facts : Calories 368.3, Fat 12.3, SaturatedFat 1.7, Sodium 972, Carbohydrate 64.1, Fiber 37.4, Sugar 26.2, Protein 12.8
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