Eggplant plum dressing
Adding a plum flavor to the French dressing creates a refreshing salad. Peel the skin before it cools completely and peel it off nicely.
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 eggplant, make several holes with a bamboo skewer, and pour olive oil on the surface. Bake in an oven at 200°C for 15-20 minutes.
2
Peel the rough eggplant, remove the stem, and chop it with your hands.
3
Toss 2 with A, then add shiso leaves, olive oil and parsley and mix.
Materials 1 person
-
- Approximately 320g per
- 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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