Eriko’s Simmered Eggplant

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Eriko’s Simmered Eggplant

This is a classic Japanese home style preparation for eggplant. The dish is served hot or cold. The eggplants are first scored and then soaked in water to remove some of the natural bitterness and then patted dry. They are then sautéed in oil and a bit of sugar to form a sweet crust.

Eriko’s Simmered EggplantThis
Ingredients:Serves 4

6 Japanese or Italian eggplants (small and narrow)
2 teaspoons salt
3 cups water
3 tablespoons canola oil
1 tablespoons sugar
1 small dried red pepper, chopped or ¼ teaspoon red pepper flakes
1 cup water
2 1/2 tablespoons soy sauce
Aluminum foil


1. Cut eggplant in half length-wise. Lightly score the skin-side with hatch-marks.

2. In a large bowl add water and salt. Add eggplant and soak for 10 minutes.

3. Remove eggplant and dry thoroughly with paper towels.

4. In a large sauce pan, heat the oil.

5. Place skin side down and fry for 2 minutes until skin begins to separate and turn light brown. Turn over and cook an additional 2 minutes.

6. Add sugar and continue to cook the eggplant, turning once, until crust begins to form.

7. Add 1 cup of water and the dried red pepper.

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