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Categories:
eggplant garlic Red Chili Peppers soy sauce sugar granules salt pepper sesame oil sesame seeds Japanese salt
Viewed: 131 - Published at: a year agoIngredients
- 5 Eggplant
- 2 small pieces Garlic (finely chopped)
- 1 tsp Red chili peppers (sliced into rounds)
- 1 tbsp Soy sauce
- 1 pinch Sugar
- 1 tsp Beef stock granules (Dashida)
- 1 dash Salt
- 1 dash Pepper
- 2 tsp Sesame oil
- 1 tbsp Toasted sesame seeds
- 2 tbsp Japanese leek (finely chopped)
- 1 tbsp Salt (for rubbing)
Method
- Slice the eggplant into 6-8 equal slices.
- Then follow Steps 1-4 ofto prepare the eggplant and get rid of excess moisture.
- Grease a frying pan with some sesame oil and add the garlic and chili peppers.
- Heat them up up until they sizzle.
- Add the drained eggplant and once it's coated in the oil, season the ingredients with salt, pepper, dashida beef stock, and sugar.
- When the ingredients are cooked through, pour in the soy sauce from the edges of the pan and stop the heat.
- Add the Japanese leek and sesame seeds then adjust the flavour if you feel that the taste isn't salty enough.
- The vegetables will keep cooking through with the residual heat so be careful not to overcook them in the pan.
- You can use chili pepper powder instead of chili peppers if you'd prefer.
- In that case, you should mix the powder in after you've stopped the heat.
