Yuzu Pepper Chilled Pasta with Grilled Eggplant

Name: Yuzu Pepper Chilled Pasta with Grilled Eggplant
Yield: 2 servings
Cuisine: American
Ingredients: 4 Eggplants - small Japanese type; 2 Myoga ginger; 5 to 6 leaves Shiso leaves; 3 tbsp Shirasu; 200 grams Pasta (capellini or fedellini); 1 Salt; 1 tbsp ●Olive oil; 1 tbsp ● Ponzu sauce (or lemon juice); 1 1/2 tbsp ●Soy sauce; 1 tsp ●Yuzu pepper paste

cookpad.japan @cookpad_jp

I had some leftover cold grilled eggplant, so I tried using them in a pasta dish!

This dish is made more delicious with a generous helping of yuzu pepper paste. Recipe by koumedesu

I had some leftover cold grilled eggplant, so I tried using them in a pasta dish!

This dish is made more delicious with a generous helping of yuzu pepper paste. Recipe by koumedesu

cookpad.japan @cookpad_jp

I had some leftover cold grilled eggplant, so I tried using them in a pasta dish!

This dish is made more delicious with a generous helping of yuzu pepper paste. Recipe by koumedesu

I had some leftover cold grilled eggplant, so I tried using them in a pasta dish!

This dish is made more delicious with a generous helping of yuzu pepper paste. Recipe by koumedesu

Saved

Ingredients

2 servings

4Eggplants - small Japanese type
2Myoga ginger
5to 6 leaves Shiso leaves
3 tbspShirasu
200 gramsPasta (capellini or fedellini)
1Salt
1 tbsp●Olive oil
1 tbsp● Ponzu sauce (or lemon juice)
1 1/2 tbsp●Soy sauce
1 tsp●Yuzu pepper paste

Saved

Steps

1

Make several holes in the eggplant so that they will cook easier, and line them on a grill. Grill for about 10 to 15 minutes (5 to 7 minutes a side, flip over halfway through).
2

The time depends on the size of the eggplant, but aim to cook them long enough that it seems like they're a bit overcooked. The skin should become very wrinkly, and the eggplant should start to feel a bit heavier.
3

Put the grilled eggplant in a bowl of ice water. Immediately peel the skin off from the bottom towards the stem end with your hands.
4

Put the peeled eggplant in the refrigerator in the ice water to chill them quickly. Cook the pasta in the meantime, drain and cool down quickly under cold running water. Drain.
5

While the pasta is cooking, put all the ● ingredients in a bowl to make the sauce. Chop up the myoga ginger and put into the bowl.
6

Shred up the chilled eggplant with your hands and add to the Step 5 bowl. Taste and season with salt, and mix well with the drained pasta from Step 4.
7

Mound the pasta on serving plates, top with shredded shiso leaves and shirasu, and serve.