Karuru Eggplant Salt and Turtle Salad

Divide the Karuru family eggplants into 4 vertically with their skin on, then stack them and cut into 2mm wide sardines.

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.

After a few minutes, thoroughly drain the eggplant with your hands and return it to the bowl.

Shredded shredded shiso leaves to match with the bowl, add [A] and mix well.

Serve it on the plate to a height and topped with white sesame seeds and concasse.

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- 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
- 1 tablespoon
-
- 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