“Cold Eggplant”

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“COLD EGGPLANT”


Scale

Ingredients

  • (note: “cold” refers to the traditional title of the recipe, but it can be served both cold and warm)
  • 2 long Chinese (or Japanese) eggplants
  • 2 tsp sesame oil
  • 1 Tbsp tamari (or soy sauce)
  • 1 tsp chives, chopped
  • Fresh ground black pepper

Instructions

  1. Cut the two ends of the eggplants and then into sections around 6 cm long.
  2. Bring a pot of water to a boil and add the sliced eggplants.
  3. Cook until softened, about 8 minutes (they are ready when you can easily insert a chopstick inside)
  4. Transfer the pieces to a plate lined with a paper towel to remove the excess of water.
  5. Then place them in a serving bowl.
  6. In a small bowl, mix tamari with sesame oil, black pepper, and chopped chives.
  7. Pour the sauce over the eggplant.
  8. Decorate with more chives if desired.
  9. Grab your chopsticks and enjoy!

 

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