Simmered Eggplant & Enoki

Combine all the sauce ingredients in a small bowl.

Cut off the green bit of Eggplants and cut in half or quarters lengthways, then make many shallow cuts on the skin. Then cut into chunky 4 to 5cm pieces.

Cut off the brown bottom of Enoki and clean them. Cut into 3 to 4cm length pieces.

Heat Oils in a frying pan over medium heat, place Eggplant pieces on the skin side down, cover with a lid, and cook for about 3 minutes. Turn them over, cover with the lid, and cook for 2 minutes.

Scatter Enoki over the Eggplant, pour the sauce, cover with the lid and simmer for 5 minutes. Remove the lid, stir to mix, sprinkle with Rice Vinegar, and mix to combine.

Transfer to a serving deep plate, scatter with finely chopped Spring Onion, and serve with freshly cooked rice.