Karuru Eggplant Salt and Turtle Salad
Karuka eggplants contain a lot of water, so the skin is soft and it is recommended to eat them raw. They match well with shiso leaves for a refreshing taste.
How to make it
1
Cut the Karuka eggplant lengthwise into 4 equal parts with the skin still on, then stack them and cut into 2mm wide chrysanthemum shapes.
2
Fill a bowl with water, add a pinch of salt, add the sliced eggplant, gently rub, and leave to soak in water for a few minutes.
3
After a few minutes, drain the eggplant thoroughly with your hands and return it to the bowl.
4
Shred the shiso leaves and place in a bowl, then add [A] and mix well.
5
Arrange the dish on a plate so that it stands tall, and top with white sesame seeds and concassé to finish.
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
-
- White sesame for finishing
- Small amount
-
- Fruit tomatoes for finishing, cut into 2mm cubes
- Small amount
[PR]
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