Thank you for coming today! This is the English recipe
こちらは英語版レシピです(日本語版はこちら)
Today, I’m going to introduce stir-fried eggplants with plum vinegar.
The thick and soft texture of the browned eggplant has the spicy and refreshing plum vinegar.
Ingredients(Serve 2 )
400g Eggplants
Salt
5g Ginger
45ml Plum vinegar
45ml Sesame oil
【Nutrition facts(1/2)】
☑︎Calories 175.6kcal
☑︎Total fat 15.25g
☑︎Carb 11.53g
☑︎Dietary Fiber 4.45g
☑︎Protein 2.27gNutritional value calculation is quoted from Standard Tables of Food Composition in Japan 2021.
Arrangement
- Black vinegar and ponzu (Soy sauce with citrus juice) are also delicious instead of plum vinegar.
Grilled eggplant with black vinegar and ginger
How to make
Prepare
Wash the eggplants, cut off the stem, and cut it into pieces.
Put them on a net or colander and sprinkle salt at the cut.
Salt is about one pinch for one eggplant. Leave it for about 10 minutes.
You can remove the scum by vibrating salt, and you can also reduce the amount of eggplant sucking oil when grilled.
Wipe off the water out with thick paper towel.
Cut the ginger into strips.
Grill
Put sesame oil in a frying pan, add ginger and put it on low heat. Heat it until it smells good of ginger.
About the frying pan used
I’m using a ballerini 28cm frying pan that burns with high thermal conductivity.
When the ginger is browned, add an eggplant that wiped the water. When the grilling color comes on, turn around and bake the whole surface.
When the whole surface is browned, wipe off the excess oil.
Add plum vinegar
Add plum vinegar and mix it. Heat it until the juice runs out.
That’s it. It’s more familiar and delicious after cooled down than freshly made. As soon as you make it, the taste of plum vinegar and ginger stands out, and the taste is not cohesive.
Put it in the refrigerator when it cools down.
Serve in a bowl
The refreshing plum flavor goes well with the baked eggplant. It is also recommended to add large leaves.
This is the eggplant of the day I made it.
And this is left overnight, so please use it according to your preference.
About the vessel
I’m using an Iittala Teema 14cm bowl (white).
Here you go too
Eggplant tuna salad
Eggplant grilled with ginger
Stir-fried chicken breast and eggplant with miso
Grilled eggplant with cheese
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