Eggplant salad
Perfect for times when you don't have an appetite. If you mix it just before eating it, it will not produce excess water and make it even tastier.
How to make it
1
(Preparation) Remove the stem, sprinkle salt and pepper on eggplants that have been divided into 6 equal parts vertically, then mix with shredded shredded shiso leaves, and leave for about an hour and a half.
2
Once it's soft, mix olive oil, lemon juice, and shredded myogata and adjust the flavor with salt.
3
Place 2 on a plate and place the tomatoes into 5mm cubes and thinly shredded shiso leaves.
Materials 1 person
-
- of eggplant 140g
- 1 bottle
-
- salt
- 1g
-
- Coarsely smelt black pepper
- A little
-
- Ooba
- 5 sheets
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Lemon juice
- 1 tablespoon
-
- Myo
- 1 bottle
-
- tomato
- 20g
-
- For finishing the leaves
- 1/2 sheet
[PR]
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