Eggplant and Shine Muscat salad prepared
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
- 1 tablespoon
-
- 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
