Simmered Aubergines in Tradit

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Aubergine (large)		1
Green pepper		1
Vegetable oil		1 tbsp
Sesame oil		1 tbsp
Spring onion		1/2
Noodle broth (mentsuyu)		3 tbsp
Soy sauce		3 tbsp
Sake		3 tbsp
Water		3 tbsp

Method

Prep

8min

Cook

8min

Score the aubergine skin in a criss cross to make it easy to absorb flavours.

Cut the aubergine in 8 vertically then in half across. Remove the pith from the green pepper and cut it vertically into 8 equal parts.

Put the aubergine in a bowl, sprinkle with vegetable oil and sesame oil and rub it in well with your hands. Then add the green peppers and rub with the oils.

Heat a frying pan and lay down the aubergine slices skin side down (no oil). Cook for 3 minutes on high heat then add the green peppers. Turn the aubergines to the right and fry for 1 minute then to the other side for another minute.

Add the noodle broth, soy sauce, sake, and water and reduce the moisture until one third is left. Turn over the aubergines and green peppers as you go.

Transfer the aubergines and green peppers to a serving dish and pour over the sauce, then sprinkle the finely chopped spring onion on top.

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