Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, stewed eggplants and onions. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Stewed Eggplants and Onions is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Stewed Eggplants and Onions is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook stewed eggplants and onions using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Stewed Eggplants and Onions:
- Make ready 5 Eggplants - small Japanese type
- Make ready 3 small Onion
- Take 50 ml Usukuchi soy sauce
- Take 1 tsp Salt
- Make ready 50 ml Sake
- Prepare 1 bag Bonito based dashi stock (granules)
- Take 1 bag Kombu based dashi stock (granules)
- Prepare 400 ml Water
Instructions to make Stewed Eggplants and Onions:
- Cut the eggplants into half (if they're big, cut it into 3 pieces).
- Place in some cuts a few mm apart. Be careful not to cut through all the way to the bottom, but just slice through the skin and the top portions.
- Cut the onion into half.
- Put all ingredients into a pot and turn the heat on.
- Cook about 20 to 30 minutes on low heat, and it's done. If you leave it for one night, the flavors will settle in more.
So that’s going to wrap this up for this exceptional food stewed eggplants and onions recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
