Braised Eggplant In Sesame And Bean Sauce Nasu No Rikyu Ni Recipes

Steps:

• Remove the stem and peel the eggplant unless you are sure the skin will not be tough (Japanese miniature eggplants are very sweet with tender skins; if you can find them, just quarter them) Cut the eggplant into 1/2-inch cubes and saute them in the oil over high heat, stirring, until translucent. Pour in the dashi, lower the heat to barely maintain a simmer, and cook for 5 minutes. If you have a dropped lid, use it,; if not, leave a regular lid askew, stirring occasionally.
• In a small saucepan over low heat combine the bean paste, sugar, and sake, stirring until smooth. Stir this sauce into the simmering eggplant and cook for 2 more minutes.
• Dry toast the sesame seeds in a skillet until they are golden. Transfer them to a suribachi (Japanese grinding mortar) and grind them coarsely, or turn them out on a dry cutting board and cut them (as you would mince parsley) to release their aroma. Fold half the sesame seeds into the eggplant mixture, before removing from the heat.
• Enjoy the eggplant warm or at room temperature. Just before serving, garnish with the remaining sesame seeds.

Steps:

• Trim the ends of the eggplant and cut lengthwise into ½-inch thick slices.
• Arrange eggplant slices on a cookie sheet lined with paper towels and sprinkle both sides with salt.
• Let them sit 1 hour, then pat them dry and cut into 1 1/2-inch-long pieces.
• Heat a large flame-proof casserole or Dutch oven and add the oil and heat until hot.
• Add the chile paste and stir-fry for 5 seconds over high heat, then add the other seasonings and stir-fry until fragrant.
• Add the red onions and sauté about 1 ½ minutes, then add the red pepper and sauté another minute.
• Add the eggplant and stir-fry for 2 to 3 minutes.
• Add the braising liquid (broth, soy sauce,rice wine and vinegar), cover, and heat until boiling.
• Reduce the heat to medium, cover, and cook about 12 to 14 minutes, or until the eggplant is tender.
• Uncover, increase the heat to high, and cook until the sauce is reduced to a glaze. Transfer to a serving platter and sprinkle with the scallion greens.

Steps:

• Trim both ends off the eggplant, then use a vegetable peeler to peel alternating strips of the skin; dice eggplant into 1 inch cubes and toss with the salt in a colander for 30 minutes up to 3 hours.
• Rinse the eggplant well and gently squeeze out as much liquid as possible leaving cubes whole.
• Heat 1/4 cup olive oil, over medium high heat in a large skillet; add eggplant and brown slightly, stirring occasionally, about 7 minutes.
• Remove eggplant with tongs and set aside, to leave as much oil as possible in the pan.
• Add remaining oil to pan along with the onions and pine nuts; cook, stirring occasionally, until onions are translucent and pine nuts are lightly browned, about 7 or 8 minutes.
• Return eggplant to skillet with the tomato, raisins, sugar, cinnamon, cumin, and pepper; mix well, turn heat to low, cover, and cook, stirring once or twice, until the liquid has thickened a bit, 5 to 10 minutes.
• Remove pan from heat and let cool to room temperature, uncovered, about 45 minutes; stir in the dill and parsley, adjust seasonings and serve with yogurt and lemon wedges.