Eggplant and Shine Muscat salad prepared
The eggplant is soft so you can tear it by hand.
It also tastes delicious when you add prosciutto.
It also tastes delicious when you add prosciutto.
How to make it
1
Cut the eggplant into bite-sized pieces, put it in a bowl, add a pinch of salt and lightly rub it.
2
Once the water comes out, add [A] and mix well.
3
Serve it on a plate and garnish with assatsuki to complete it.
Ingredients: 2 dishes
-
- Eggplant
- 1 bottle (200g)
-
- salt
- A pinch
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- soy sauce
- 1/2 tsp
-
- White pepper
- Small amount
-
- Balsamic Vinegar
- 1/2 tsp
-
- White wine vinegar
- 1/4 tsp
-
- Lemon juice
- 1 tsp
-
- Oba Chili Cut
- 4 sheets
-
- Shine Muscat 1/2 cut
- 7 tablets (70g)
-
- Peeled shrimp
- Small amount
-
- Small cut for assatsuki
- Small amount
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -
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