Grilled Karuka eggplant with olive oil
Grilling over an open flame until the skin is thoroughly charred allows the inside to soften. The added heat enhances the sweetness and brings out the umami flavor
How to make it
1
After removing the stem from the Karuka eggplant, lightly cut several slits in it with the tip of a knife
2
Place a grill on the stove and place the eggplants in the center of the grill.
Grill until the skin is blackened all over.
3
Once the skin is thoroughly browned, drop it into ice water, and once it has cooled down, peel the skin under running water and wipe off the water with paper towels
4
Transfer the eggplant to a tray and top with sliced garlic. Pour [A] over the eggplant and let it sit for about 20 minutes
5
Once the eggplant has completely cooled, cut it into thirds lengthwise and arrange it on a plate to create some height
Ingredients for 2 people
-
- Kariru family eggplant
- Two
-
- Garlic slices
- 1 piece
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 4 tbsp
-
Olive Oil
-
- Lemon juice
- 1 tsp
-
- Balsamic Vinegar
- 1 tablespoon
-
- Salt and pepper
- Small amount
-
- Asatsuki small cut
- 1 tablespoon
-
- Italian parsley chopped
- 2 tbsp
-
- 2mm cubed fruit tomatoes
- 1 tablespoon
[PR]
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