Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, stewed eggplants and onions. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Stewed Eggplants and Onions is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Stewed Eggplants and Onions is something that I’ve loved my whole life.

Sautéed Eggplant with Tomatoes and Onions. Slice the onion and pepper, mince the garlic and dice the tomato. Eggplant Cannelloni with Caramelized Onion Bechamel Kooking.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have stewed eggplants and onions using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Stewed Eggplants and Onions:

1. Prepare 5 Eggplants - small Japanese type
2. Prepare 3 small Onion
3. Take 50 ml Usukuchi soy sauce
4. Make ready 1 tsp Salt
5. Take 50 ml Sake
6. Get 1 bag Bonito based dashi stock (granules)
7. Take 1 bag Kombu based dashi stock (granules)
8. Get 400 ml Water

Add eggplant, tomatoes, oregano, thyme and salt and pepper. I wanted to use my slow cooker convenience for fresh summer eggplant and squash, so I came up with this recipe. Using the slow cooker makes this an easy and tasty stew. Even people who don't like eggplant love this stew.

Instructions to make Stewed Eggplants and Onions:

1. Cut the eggplants into half (if they're big, cut it into 3 pieces).
2. Place in some cuts a few mm apart. Be careful not to cut through all the way to the bottom, but just slice through the skin and the top portions.
3. Cut the onion into half.
4. Put all ingredients into a pot and turn the heat on.
5. Cook about 20 to 30 minutes on low heat, and it's done. If you leave it for one night, the flavors will settle in more.

Serve in bowls with your favorite whole grain bread to sop up the juices. Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender). If the stew looks very soupy, let the liquid bubble away for a few more minutes. Add the eggplant pieces to the baking sheet.

So that’s going to wrap it up for this exceptional food stewed eggplants and onions recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!