Chilled and Refreshing Eggplant

Name: Chilled and Refreshing Eggplant
Yield: 2 servings
Cuisine: American
Ingredients: 2 Eggplant (thin Japanese type); 3 leaves Shiso leaves; 1/2 piece ◆ Ginger (grated); 2 to 3 tablespoons ◆ Black rice vinegar; 1 tbsp ◆ Sake; 2 tsp ◆ Sugar; 2 tsp ◆ Soy sauce; 1 tsp ◆ Sesame oil; 1 ◆ Small red chili pepper (sliced into thin rounds)

cookpad.japan @cookpad_jp

The base was a recipe I saw a long time ago in a magazine, but it's been adapted over time to fit our family's tastes.

Try adding finely chopped green onion to the marinade.
You can use any vinegar you like instead of the black vinegar specified.
When you want the dish to be richer, add sesame oil.
Adjust the microwave cooking time depending on your microwave oven and the size of the eggplant. For 2 servings. Recipe by Yukiyuko

The base was a recipe I saw a long time ago in a magazine, but it's been adapted over time to fit our family's tastes.

cookpad.japan @cookpad_jp

The base was a recipe I saw a long time ago in a magazine, but it's been adapted over time to fit our family's tastes.

Saved

Ingredients

2 servings

2Eggplant (thin Japanese type)
3leaves Shiso leaves
1/2 piece◆ Ginger (grated)
2to 3 tablespoons ◆ Black rice vinegar
1 tbsp◆ Sake
2 tsp◆ Sugar
2 tsp◆ Soy sauce
1 tsp◆ Sesame oil
1◆ Small red chili pepper (sliced into thin rounds)

Saved

Steps

1

Wash the eggplants. While the surface is still wet, pierce the skin 5 to 6 times per eggplant with a skewer. Wrap tightly in plastic film and microwave for 3 minutes. Turn over and microwave for another 2 minutes. Dunk into cold water, plastic film and all, to cool.
2

Put all the ◆ ingredients into a heatproof bowl and microwave without covering for 1 minute.
3

Cut the cooked eggplants into half lengthwise. With the cut side facing down, use a bamboo skewer to split each half into 3 to 4 sections from the stem end going down as shown in the photo.
4

Line the split eggplant halves on a shallow tray. Pour the combined marinade ingredients and chill in the refrigerator for 30 minutes or more. Shred the shiso leaves in the meantime.
5

Transfer the chilled eggplants and marinade to serving plates. Top with the shredded shiso leaves, and serve!