煮浸し（大葉とナスの煮浸し）｜馬場ごはん〈ロバート〉Baba's Kitchenさんのレシピ書き起こし

Cut off the stem of the eggplant and wash it.
Cut in half, then cut in half again.
Make diagonal cuts in the skin about 1/3 of the thickness.

Arrange the eggplants in the frying pan.
Add salad oil and mix.
Cook over medium heat.

Place half of the shiso leaves in a storage container.
Add half the yakiniku sauce and vinegar.
Add half the toasted eggplant.
Add the remaining shiso leaves.
Add the remaining toasted eggplant.
Complete with the remaining yakiniku sauce and vinegar.