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Spicy Pickled Eggplant with Shiso Leaves

Costo $5, salva $10

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porzioni
  • $5

INGREDIENTI

  • Vegetables

    • 🍆 2 medium eggplants (160g)
    • 10 shiso leaves

  • Cooking Oil

    • 2 tbsp salad oil

  • Seasonings

    • 80cc ponzu soy sauce
    • 💧 50cc water
    • 🍬 1/2 tbsp sugar
    • 1 tsp doubanjiang
    • 🧄 1/3 tsp grated garlic
    • 🌰 1 tbsp white sesame seeds

PASSI

1

Cut off the stems of the eggplants and slice them lengthwise into 1cm thick pieces. Remove the stems from the shiso leaves.

2

Heat salad oil in a frying pan over medium heat. Add the eggplant slices and cook, flipping occasionally, until browned on both sides.

3

In a container, mix all the ☆ seasonings. Add the cooked eggplants and shiso leaves alternately. Cover with plastic wrap, pressing it down to ensure contact, and let it marinate for 10 minutes.

NUTRIENTI

Per 1 porzione

🔥

120

Calorie

  • 2g
    Proteine
  • 10g
    Carboidrati
  • 8g
    Grassi

💡 Suggerimenti

Serve as a side dish with rice or noodles.Adjust the amount of doubanjiang for your preferred spice level.Store leftovers in the fridge for up to 2 days.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.