stick eggplant
To bring out the texture of the Karuka eggplant, we used a steamer to soften it. It's delicious either warm or chilled
How to make it
1
Cut the top and bottom off the Karuka eggplant and cut into pieces about the length of one finger. Peel the skin and cut both the skin and flesh into thin strips about 5mm wide
2
Sprinkle salt and fragrant oil on the thinly sliced eggplant, place in a steamer and steam for about 10 minutes
3
Remove from the steamer and pour over the Bang Bang Chicken sauce. Top with chopped green onions to taste
Ingredientsfor 3 people
-
- Kariru family eggplant
- 1 bottle
-
- Fragrant oil can be substituted with salad oil.
- 1 tablespoon
-
- salt
- A pinch
-
- Bang Bang Chicken Sauce
- Appropriate amount
-
- Green onions for topping
- A little
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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