煮浸し（ナスの梅煮浸し）｜エプロンさんのレシピ書き起こし

Cut off the stem of the eggplant and cut it in half lengthwise.
Make a diagonal cut into the skin.

保存容器に(A)と軽くほぐした小粒梅を入れて軽く混ぜる。
600wの電子レンジで2分加熱する。

Add salad oil to a frying pan, add the eggplant, and use your hands to coat the eggplant skin in salad oil.
Cook skin side down over low to medium heat.
Once browned, flip it over and cook until soft all over.

Once the eggplant has softened, soak it in 2.
Cover and chill in the refrigerator for 2 hours and it's done.