I like this eggplant. The eggplant was cooked with fish broth to a pulp and it was difficult to pick it up with chopsticks. This flavor remends me of home. That means this flavor is not very special, but it makes me feel like being home. I am not sure how much this recipe would be loved by western people.
Ingredients : serves 2
1 cup fish broth
1 tbs soy sauce
1 tsp sugar
1 pinch Katsuobushi(dried bonito flakes)
1. Slice eggplant into 2 and make some slit on the skin. Cut it into a few pieces.
2. Put all ingredients and cook until the eggplant gets tender