Simmered Eggplant in Miso

It makes me think again.
Could eggplant actually be a drink?...
They barely hold their shape in the field, but once the power of Yang (fire) drives out the Yin (water), the eggplant is no longer there (*’д’*)💦
It's... magic🍆✴️

Come to think of it, when I had a barbecue with my sister's family, I wrapped an eggplant in aluminum foil and placed it next to the charcoal. When I opened the foil after forgetting about it, only the stem and skin remained. I witnessed an illusion (*’д’*)💦
It's... magic🍆✴️
Such magic is rampant on Earth😳

🍆Simmered Eggplant in Miso
〚Ingredients〛(Serves 4-5)
Eggplant 500g
Ginger 5g

Blended oil 2 tbsp
Salt 1/4 tsp
Barley miso 50g
Water 1/2 cup

❖ Blended oil is a mixture of 7 parts rapeseed oil and 3 parts sesame oil.

〚Preparation〛
・Cut the eggplant in half lengthwise, make diagonal cuts in the skin, and chop into large bite-sized pieces.
・Julienne the ginger with the skin on.

〚Instructions〛
① Put the oil in a wok and heat it. When the oil is half-warmed, add the ginger. Once it becomes fragrant, add the eggplant, stir-fry quickly, and sprinkle with salt.
② Place the miso on top of the eggplant from step ①, and pour the water over the miso.
③ Cover with a lid and simmer over medium-high heat until the water is gone.
④ When you hear a sizzling sound, remove the lid and stir well. Continue to stir and cook until all the released moisture has evaporated.

Once again, Ayumi's role is minimal.
Truly, as Yumiko-san always says, the stove and the pot do the work. When I watch, the vegetables transform all on their ownー(*’д’*)♥
It's... magicーーー🍆✴️

Ayumi☽

🌼Exploring Earth's rules through food.
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👚The Mogu-Poko Diary is a record of Ayumi's daily life practicingFuture Food Tsubutsubu
originated by Yumiko Otani😃 I write these articles freely, referring to her books and theories.

Ayumi☽