Stewed Eggplants and Shishito Green Peppers

1. 1

   Cut the eggplants in half lengthwise, make shallow cuts in a lattice pattern on the skins, and cut into 5 cm pieces.

2. 2

   Remove the stems from the shishito peppers.

3. 3

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

4. 4

   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.

5. 5

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

* Per serving · 4 servings · Values may vary.

No additional tips available.