Grilled eggplant

We usually select baby eggplants at the grocery store, but in their absence, we picked up some Chinese eggplants instead. They are longer, thinner, and lighter in colour than the baby variety, but the taste turned out to be pretty similar.

So, for this dish, Yusuke sliced up the eggplant and scored the skin in a fancy criss-cross pattern. Then he fried the slices in canola oil in a frying pan.

To dress the aubergines, he made a ponzu-ish sauce by combining lime juice, sake, mirin, and soy sauce.

He poured the sauce over the eggplants and topped them with grated raw daikon (which becomes nearly a liquid, in fact), alfalfa sprouts, minced ginger, and a sprinkle of shichimi seasoning.

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