Japanese eggplant salad

Name: Japanese eggplant salad
Yield: 2 servings
Cuisine: Kenyan
Ingredients: 2 Eggplants; 2 Tbs rice vinegar or any vinegar; 3 Tbs soy sauce; 1 Tbs sugar; 3 Tbs white wine optional; 1 Clove garlic; 1 Ginger

Nyambura Mukururi @cook_9946662

Nairobi

This recipe we were taught by misaki we were amazed at how delicious they were best eaten with rice

Nyambura Mukururi @cook_9946662

Nairobi

This recipe we were taught by misaki we were amazed at how delicious they were best eaten with rice

Saved

Ingredients

2 servings

2Eggplants
2 Tbsrice vinegar or any vinegar
3 Tbssoy sauce
1 Tbssugar
3 Tbswhite wine optional
1 Clovegarlic
1Ginger

Saved

Steps

1

Cut the eggplant into two
2

Score the eggplant on the outerside.this means making diagonal incisions on the eggplant to make criss cross pattern.this increases surface area and make them cook faster and evenly
3

Put them in water as you score them to prevent oxidation
4

Deep fry them in hot oil with the outerside facing up then turn when tender
5

Remove from oil and put in the sauce
6

To make the sauce add all the soysauce into a pan,then add the vinegar and the finely chopped garlic and ginger and sugar and bring to a slow simmer for two minutes
7

Let the eggplant rest in the sauce and soak it up then garnish with leek and serve