Ginger-Braised Eggplant

Steps

1. 1
   Remove the stem from eggplants and cut them in half lengthwise. Make shallow crosshatch cuts on the cut surface.
2. 2
   Prepare a salt water bath by dissolving about 1 teaspoon of salt in water. Soak the eggplant halves for approximately 5 minutes.
3. 3
   Prepare the sauce by peeling and grating the ginger. For the garlic, halve it, remove the sprout, then grate.
4. 4
   Combine the grated ginger and garlic in a bowl, then add soy sauce, mirin, sugar, sake, and vinegar. Mix well.
5. 5
   Drain the soaked eggplant thoroughly, squeezing out excess moisture.
6. 6
   Heat sesame oil in a skillet. Place eggplant halves skin-side up, coat with oil, then flip skin-side down.
7. 7
   Cook on medium heat for about 2 minutes until the skin develops color. Flip and pour in the prepared sauce.
8. 8
   Continue cooking until the sauce is absorbed into the eggplant. Serve the finished ginger-braised eggplant.