Karuru Eggplant Salt and Turtle Salad
Kariruya eggplant contains a lot of water, so even when eaten raw, the skin is soft and it is recommended. It matches well with the shiso leaves and has a refreshing taste.
How to make it
1
Divide the Karuru family eggplants into 4 vertically with their skin on, then stack them and cut into 2mm wide sardines.
2
Fill a bowl with water, add a pinch of salt, add cut eggplant, lightly rub it, and soak it in water for a few minutes.
3
After a few minutes, thoroughly drain the eggplant with your hands and return it to the bowl.
4
Shredded shredded shiso leaves to match with the bowl, add [A] and mix well.
5
Serve it on the plate to a height and topped with white sesame seeds and concasse.
Ingredients for 3 people
-
- Kariru family eggplant
- 1 bottle
-
- salt
- A pinch
-
- Ooba
- 5 sheets
-
[A]
- Sesame oil
- 1 tablespoon
-
- Basic French Dressing
- 3 tablespoons
-
- salt
- Small amount
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Lemon juice
- 1 tsp
-
- soy sauce
- 1 tsp
-
- roasted sesame
- 1 tablespoon
-
- For finishing white sesame
- Small amount
-
- Fruit tomato finishing, 2mm cubes
- Small amount
[PR]
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