Introducing easy to make braised eggplant with frying pan.
It's important to cook the eggplant thoroughly with a plenty of oil with thin slits in the skin to increase the surface in contact with the frying pan, which keeps its beautiful color.
In the video, the eggplant is slightly larger, so the pan became crowded. As eggplant shrinks during cooking, remember to keep it moving with chopsticks so the skin cooks thoroughly.
In the video, the eggplant is served hot, although the flavor develops when cold and is equally delicious, so it is good to make a little extra.
For more detailed instructions, visit www.sirogohan.com/
Transalated by Freya Moore @nihonogo hunters
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