Grilled eggplant with green seaweed cottage cheese
If you don't cook eggplant properly, the skin will remain, so cook it until the skin is completely reduced to charcoal. This will allow the skin to peel off easily and transfer its fragrant flavor to the soup stock, making it more flavorful
How to make it
1
Score the eggplants thinly with a knife. Place a wire rack on the gas stove, place the eggplants on top, and cook over high heat, turning them over as you go. The goal is to cook the eggplants until the skin is completely charred
2
Place the eggplant from [1] into [A] and peel it. Remove the skin from the eggplant and put it back into the strained, clean broth, then soak it again for about 2 minutes
3
Add 1 teaspoon of the dashi stock from [3] to the cottage cheese, add the green laver, and mix well
4
Arrange the eggplants with the stems removed in a bowl, top with the cottage cheese (3) and you're done
Ingredients for 2 people
-
- Eggplant
- Two
-
- Camembert into cottage cheese
- 40g
-
[A]
- Kelp broth
- 100cc
-
- Light soy sauce
- 1 tsp
-
- Dark soy sauce
- 1 tsp
-
- Mirin
- 1 tsp
-
- Blue Glue
- Appropriate amount
[PR]
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