Simmered Eggplant

Nasu no mimono

10 small eggplants
1/2 cup stock
1/4 cup soy sauce
2 red peppers

Cut calyx of eggplant, cut lengthwise into two, cut ridge as fine as you can. Do not cut calyx, cut into 8 from bottom. When arrange on serving plate, put with turning. It looks like bamboo whisk that used in the Japanese tea ceremony.

1. Cut eggplant. Soak in water for 10 minutes.

2. Put eggplant in pot and pour water as height as eggplant and heat.

3. Heat for about 1 minutes after boiling and soak in water for 2 or 3 minutes.

4. Put eggplant, soup stock, soy sauce and cone peppers in pot, simmer for 5 minutes after boiling.



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