Baked eggplant

Garnished baked eggplant

Garnished baked eggplant

Here’s another entry for the super-duper fabulously simple recipe file. Yusuke put Italian eggplants in the oven, roasted them until the skin was charred, separated the flesh from the skin, and sliced them into strips. We ate the slices topped with the famous trio of ginger, bonito flakes, and soy sauce. The eggplant was marvelously tender. Sigh.

We had a hearty miso soup to round out the meal. (This is one of our especial favourites.) First, Yusuke sautéed potatoes, carrots, and white onions in the soup pot with a bit of oil. Then he added water and boiled the vegetables before adding miso paste. He finished it off with dashi (of course), a dash of soy sauce, and green onions. When served, we sprinkled in some red pepper flakes to add a bit of spice.

Hearty miso soup

Hearty miso soup

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