Eggplant and Bell Pepper Nibitashi (Simmered Vegetables)
ID: c722e1df...
A dish featuring eggplant and bell peppers that are aromatically seared and then simmered in a gentle, ginger-infused Japanese dashi broth. Coating the vegetables with sesame oil first allows them to cook up juicy using only a small amount of oil, making this perfect for meal prep or as a side dish.
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🍳 Cooking Flow
Cut the eggplant and bell peppers, and soak the eggplant in water to remove bitterness. → Wipe away moisture from the vegetables and toss with sesame oil to coat them thoroughly. → Sear the eggplant in a frying pan, skin-side down over medium heat, then add the bell peppers and brown both sides. → Pour in the combined simmering broth, bring to a boil, and simmer for a few minutes until the flavors are absorbed.
Cooking Steps
Brief Cooking Order
Cut the eggplant and bell peppers, and soak the eggplant in water to remove bitterness. → Wipe away moisture from the vegetables and toss with sesame oil to coat them thoroughly. → Sear the eggplant in a frying pan, skin-side down over medium heat, then add the bell peppers and brown both sides. → Pour in the combined simmering broth, bring to a boil, and simmer for a few minutes until the flavors are absorbed.
Introduction
A dish featuring eggplant and bell peppers that are aromatically seared and then simmered in a gentle, ginger-infused Japanese dashi broth. Coating the vegetables with sesame oil first allows them to cook up juicy using only a small amount of oil, making this perfect for meal prep or as a side dish.
Step 1
Trim the stems of the eggplant and cut them in half lengthwise. Make fine diagonal scores on the skin surface, then cut each piece in half lengthwise again.
Step 2
Soak the cut eggplant in water for about 5 minutes to remove any bitterness.
Step 3
Push the bell pepper stems inward with your thumb, split them in half, and remove the stems and seeds. Then, cut them diagonally into halves.
Step 4
Drain the eggplant and thoroughly wipe off any surface moisture with a paper towel.
Step 5
Place the eggplant and bell peppers in a bowl, add the sesame oil (1.5 tbsp), and toss well to ensure they are fully coated.
Ingredients List
Important Notes
💡 By coating with sesame oil in advance, the eggplant will sear with a vibrant color even with a small amount of oil, and it prevents the eggplant from soaking up too much oil.
✨ While it's delicious fresh, letting it cool once allows the flavor to soak deep into the center, making it taste even better.
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