Japanese Eggplant
Japanese Eggplant is an moderately easy dinner. Made with 6 japanese or 1 large eggplant, 1 large red onion, cut into 6 slices, 2 tbsp. vegetable oil, 1/3 c. finely chopped red pepper and 1/3 c. finely chopped green onions, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π¨βπ³ Instructions
Ginger Butter
Bring vinegar, ginger, shallots and garlic to boil in medium saucepan.
Reduce heat and simmer until almost all liquid is evaporated, about 15 minutes.
Transfer to small bowl and refrigerate until cold.
Beat butter in mixer bowl until light and fluffy.
Beat in ginger mixture and chives.
Cover and refrigerate until firm, about 1 hour.
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