Japanese Eggplant

11 ingredients
7 steps

Ingredients

  • 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
  • 1/3 c. finely chopped green onions
  • 1 1/2 c. rice wine vinegar
  • 1 1/2 c. finely chopped fresh ginger
  • 3 Tbsp. finely chopped shallots
  • 1 1/2 Tbsp. minced garlic
  • 1/2 c. butter, softened
  • 1 bunch chives, chopped

Directions

  1. 1
    Ginger Butter:
  2. 2
    Bring vinegar, ginger, shallots and garlic to boil in medium saucepan.
  3. 3
    Reduce heat and simmer until almost all liquid is evaporated, about 15 minutes.
  4. 4
    Transfer to small bowl and refrigerate until cold.
  5. 5
    Beat butter in mixer bowl until light and fluffy.
  6. 6
    Beat in ginger mixture and chives.
  7. 7
    Cover and refrigerate until firm, about 1 hour.

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