braised eggplant & green pepper
- Serves: 4
- Calories: 94 kcal
- Total Time: 20 m
- Prep: 5 m
- Cook: 15 m
- Japanese: Nasu to pīman no nimono
- 10 1/2 ounces eggplants
- 3 1/3 ounces green pepper(s)
- 2/5 cup water
- 1 1/2 tablespoons sugar
- 1 tablespoon soy sauce
- 2 tablespoons salad oil
Cut the stalks off the eggplants and then cut the eggplants in half lengthwise. Slice the eggpant halves diagonally into 1 1/2 in. pieces.
Cut the green pepper(s) in half and remove seeds. Cut into about 3 in. pieces.
Heat the salad oil in a pot and sear the eggplant on both sides for a couple of minutes on medium-low heat. Add the green pepper and sear for 1 minute.
Add the water, sugar and soy sauce. Cover and simmer for about 10 minutes on medium-low heat.
The combination of sweetened soy sauce, braised eggplant & green pepper has a very good taste, and is also delicious even cold.
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Int'l. recipes with a Japanese twist