Eggplant with Myoga Ginger, Sesame, and Vinegar Dressing

Name: Eggplant with Myoga Ginger, Sesame, and Vinegar Dressing
Yield: 2 servings
Cuisine: American
Ingredients: 1 Eggplant; 3 pieces Myoga ginger; 2 tbsp Chirimen jako (or stir-fried sakura shrimp); 2 tbsp ●Soy sauce; 1 1/2-2 tablespoons ●Vinegar; 2 tsp ●Sugar; 1 small knob ●Grated ginger; 1 tbsp ●Toasted sesame seeds; 1/2 tbsp ●Sesame oil

cookpad.japan @cookpad_jp

I wanted to eat my homegrown myoga ginger like this. I prepared our family's usual microwaved eggplant dish with our favorite flavors.

I used large eggplants. If you use thin ones, you may have to use two or three.
Heat the eggplant until soft, so that the flavors absorb well. Recipe by KT121

I wanted to eat my homegrown myoga ginger like this. I prepared our family's usual microwaved eggplant dish with our favorite flavors.

I used large eggplants. If you use thin ones, you may have to use two or three.
Heat the eggplant until soft, so that the flavors absorb well. Recipe by KT121

cookpad.japan @cookpad_jp

I wanted to eat my homegrown myoga ginger like this. I prepared our family's usual microwaved eggplant dish with our favorite flavors.

I used large eggplants. If you use thin ones, you may have to use two or three.
Heat the eggplant until soft, so that the flavors absorb well. Recipe by KT121

I wanted to eat my homegrown myoga ginger like this. I prepared our family's usual microwaved eggplant dish with our favorite flavors.

I used large eggplants. If you use thin ones, you may have to use two or three.
Heat the eggplant until soft, so that the flavors absorb well. Recipe by KT121

Saved

Ingredients

2 servings

1Eggplant
3pieces Myoga ginger
2 tbspChirimen jako (or stir-fried sakura shrimp)
2 tbsp●Soy sauce
11/2-2 tablespoons ●Vinegar
2 tsp●Sugar
1 smallknob ●Grated ginger
1 tbsp●Toasted sesame seeds
1/2 tbsp●Sesame oil

Saved

Steps

1

Combine the ● ingredients in a dish. Cut the eggplant lengthwise in 3 pieces. Julienne the myoga ginger.
2

Put the eggplant in a heatproof dish, wrap with plastic, and heat for about 4 minutes on high. Heat until soft.
3

Discard the liquid produced from the eggplant and mix with the combined ● ingredients. Set aside to cool.
4

Once cooled, add the myoga ginger and chirimen jako and mix. Serve it either chilled or at room temperature.
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