Yaki Kariruya eggplant with olive oil
How to make it
1
After shave off the stems of the Kariku family eggplant, lightly cut it into several places with the tip of a knife.
2
Place the grill on the stove and arrange the eggplants in the center of the net.
Bake until the whole skin is black and burnt.
3
Once the skin is burnt thoroughly, drop it in ice water, and once it's cooled down, peel it while applying it to running water, and wipe off the moisture with paper.
4
Transfer the eggplant to a bat and place the sliced garlic on top. Add [A] to blend the whole thing together and leave for about 20 minutes.
5
Once the eggplant has cooled completely, cut it into 3 equal parts, and serve it on a plate to make it taller and complete.
Ingredients for 2 people
-
- Garlic slices
- 1 piece
-
[A]
- Olive oil
- 4 tbsp
-
- Lemon juice
- 1 tsp
-
- Balsamic Vinegar
- 1 tablespoon
-
- Salt and pepper
- Small amount
-
- Asatsuki small cut
- 1 tablespoon
-
- Italian parsley chopped
- 2 tbsp
-
- Fruit tomatoes 2mm cubes
- 1 tablespoon
