Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, stewed eggplants and onions. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Stewed Eggplants and Onions is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Stewed Eggplants and Onions is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook stewed eggplants and onions using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Stewed Eggplants and Onions:
- Prepare 5 Eggplants - small Japanese type
- Make ready 3 small Onion
- Get 50 ml Usukuchi soy sauce
- Get 1 tsp Salt
- Get 50 ml Sake
- Get 1 bag Bonito based dashi stock (granules)
- Make ready 1 bag Kombu based dashi stock (granules)
- Take 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 is going to wrap it up with this special food stewed eggplants and onions recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
