Eggplant in Nanban-Vinegar with Shiso Leaves

Name: Eggplant in Nanban-Vinegar with Shiso Leaves
Yield: 4 servings
Cuisine: American
Ingredients: 6 Eggplant (slim Japanese type); 1 1/2 tbsp Sesame oil; 1 dash Salt; 133 ml ◆Water; 66 ml ◆Rice Vinegar; 66 ml ◆Soy sauce; 66 ml ◆Sugar; 3 tbsp ◆Mirin; 1 to 2 ◆Red chili pepper (sliced); 2 leaves Shiso leaves

cookpad.japan @cookpad_jp

There's nothing like eggplant in the summer especially the tasty ones from our garden patch.

Season this dish as you like. Recipe by Yagirinonegichan

There's nothing like eggplant in the summer especially the tasty ones from our garden patch.

Season this dish as you like. Recipe by Yagirinonegichan

cookpad.japan @cookpad_jp

There's nothing like eggplant in the summer especially the tasty ones from our garden patch.

Season this dish as you like. Recipe by Yagirinonegichan

There's nothing like eggplant in the summer especially the tasty ones from our garden patch.

Season this dish as you like. Recipe by Yagirinonegichan

Saved

Ingredients

4 servings

6Eggplant (slim Japanese type)
1 1/2 tbspSesame oil
1 dashSalt
133 ml◆Water
66 ml◆Rice Vinegar
66 ml◆Soy sauce
66 ml◆Sugar
3 tbsp◆Mirin
1to 2 ◆Red chili pepper (sliced)
2leaves Shiso leaves

Saved

Steps

1

To make the nanban-vinegar: quickly boil the ◆ ingredients and cool.
2

Cut the eggplant in half lengthwise. Then slice into four in a wide diagonal cut to maximize surfaces are to absorb the vinaigrette. Soak in water and remove any scum.
3

Drain and coat well with sesame oil and salt.
4

Microwave in a heat-resistant bowl for 6 to 7 minutes until the tender. Drain well.
5

While hot, marinate in the nanban-vinegar and refrigerate. Allow some time for the marinate to penetrate. Serve with shredded shiso leaves.