Eggplant salad
It's perfect for times when you don't have much of an appetite. Mixing it just before eating prevents excess moisture from being released, making it even more delicious
How to make it
1
(Preparation) Remove the stems and cut the eggplant into 6 equal parts lengthwise. Sprinkle salt and pepper on the eggplant, mix with shredded shiso leaves, and leave for about an hour and a half
2
Once softened, mix in olive oil, lemon juice, and shredded myoga ginger, and adjust the taste with salt
3
Place 2 on a plate and top with 5mm diced tomatoes and thinly shredded shiso leaves
Materials 1 person
-
- 1 Mizunasu (water eggplant
- 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 with shiso leaves
- 1/2 sheet
[PR]
Seasonal Recommendations
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