Grilled Eggplant｜GeorgeLABO George Jojiro ch's recipe transcription

Cut off the stem of the eggplant, and peel the skin with a peeler to make a striped pattern.
Cut vertically into 3 equal parts, sprinkle with salt (not listed), let stand for a while, and wipe off excess moisture with kitchen paper.
Peel the ginger and cut into strips.
Slice the garlic thinly.
Cut the chives finely.

Pour a lot of oil into a frying pan and heat it.
Arrange the eggplants and bake while flipping them over.
When both sides are browned, remove the eggplant from the frying pan and transfer to a plate.

Add oil to the frying pan from step 2 and fry the ginger and garlic over medium heat.
When the aroma comes out, add chives and stir-fry.
When the chives are cooked, add chicken bouillon and (A), mix and bring to a boil.
Transfer to a bowl of ice water to cool.
Grate the yam and add it to the mix.

バット等に2のナスを並べ、3のタレを流し入れ、ラップをして2時間程冷蔵庫で漬け込んで完成。