Easy Layered Pork Belly and Eggplant

Name: Easy Layered Pork Belly and Eggplant
Yield: 1 serving
Cuisine: American
Ingredients: 1/2 Eggplant (medium); 50 grams Thinly-sliced pork belly; 1/3 Japanese leek; 1/2 tsp Hon-dashi soup stock; 1 dash Salt and pepper; 1 dash Grated cheese; 1 Bonito flakes

cookpad.japan @cookpad_jp

This is an easy recipe using my favorite combination!

You don't need to soak in water or sprinkle with salt before using the eggplant if you use it right away . Recipe by Emi3015

This is an easy recipe using my favorite combination!

You don't need to soak in water or sprinkle with salt before using the eggplant if you use it right away . Recipe by Emi3015

cookpad.japan @cookpad_jp

This is an easy recipe using my favorite combination!

You don't need to soak in water or sprinkle with salt before using the eggplant if you use it right away . Recipe by Emi3015

This is an easy recipe using my favorite combination!

You don't need to soak in water or sprinkle with salt before using the eggplant if you use it right away . Recipe by Emi3015

Saved

Ingredients

1 serving

1/2Eggplant (medium)
50 gramsThinly-sliced pork belly
1/3Japanese leek
1/2 tspHon-dashi soup stock
1 dashSalt and pepper
1 dashGrated cheese
1Bonito flakes

Saved

Steps

1

Thinly-slice the Japanese leek and cut the pork belly into 5cm pieces. Slice the eggplant into 5mm just before cooking.
2

In a microwave-safe plate, place the eggplant in a single layer and spread the pork belly on top. Sprinkle salt, pepper and half the amount of hon-dashi, then spread the Japanese leeks.
3

Repeat the same process to make the second layer and sprinkle the grated cheese on top.
4

Loosely cover with plastic wrap and microwave (500W) for about 4 minutes. Take out the plate and remove the plastic wrap. Top with bonito flakes and it's done .