Eggplant and Shine Muscat salad prepared
Mizunasu is soft so you can tear it apart with your hands.
It also tastes delicious if you add prosciutto.
It also tastes delicious if you add prosciutto.
How to make it
1
Cut the eggplant into bite-sized pieces, place in a bowl, add a pinch of salt and rub lightly
2
When a little liquid comes out, add [A] and mix well
3
Serve on a plate and garnish with green onions to finish
Ingredients: 2 dishes
-
- Eggplant
- 1 piece (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
-
- 1/2 slice of Shine Muscat
- 7 grains (70g)
-
- Peeled shrimp
- Small amount
-
- Small cut for assatsuki
- Small amount
[PR]
Seasonal Recommendations
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