Eggplant plum dressing
Adding plum flavor to French dressing makes for a refreshing salad. Peel the plums before they cool completely for a clean peel
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Remove the calyx from the eggplant, poke a few holes with a bamboo skewer, brush the surface with olive oil, and bake in a 200°C oven for 15 to 20 minutes
2
Peel the eggplant after it has cooled, remove the stem, and tear it apart by hand
3
Mix 2 with A, then add the shiso leaves, olive oil, and parsley and mix
Materials 1 person
-
- Eggplant (approx. 320g per serving)
- 4
-
-
Olive Oil
Ardoino Extra Virgin - A little
-
Olive Oil
-
[A]
- Plum meat
- 10g
-
- Basic French dressing available commercially available
- 2 tbsp
-
- Lemon juice
- 1 tsp
-
- Ooba
- 1 piece
-
-
Olive Oil
Ardoino Extra Virgin
- 1/2 tbsp
-
Olive Oil
-
- Mince parsley
- 1g
[PR]
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