Simmered Eggplant
Tender eggplant simmered in a savory-sweet broth, finished with bonito flakes. A quick Japanese-style side dish that comes together in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 180
- Protein
- 5g
Ingredients
- 2 medium eggplant
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 1 cup water
- 2 tbsp bonito flakes
Instructions
- 1
Cut the 2 medium eggplants into 1-inch chunks. If you like, salt them and let sit for 10 minutes, then pat dry to reduce bitterness.
- 2
In a large skillet, combine 1 cup water, 2 tbsp soy sauce, 2 tbsp mirin, and 1 tbsp sugar. Bring to a boil over medium-high heat.
- 3
Add the eggplant chunks to the simmering liquid. Reduce heat to medium-low, cover, and cook until the eggplant is tender and translucent, about 12-15 minutes.
- 4
Uncover and simmer for 2-3 more minutes, until the liquid has reduced to a glossy sauce that coats the eggplant.
- 5
Serve warm or at room temperature, topped with 2 tbsp bonito flakes.
Tools you’ll need
- Large skillet with lid
- Knife
- Cutting board
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