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15minutes
Cut off the stem of the eggplant and cut it in half lengthwise.
Make a diagonal cut into the skin.
保存容器に(A)と軽くほぐした小粒梅を入れて軽く混ぜる。
600wの電子レンジで2分加熱する。
Add salad oil to a frying pan, add the eggplant, and use your hands to coat the eggplant skin in salad oil.
Cook skin side down over low to medium heat.
Once browned, flip it over and cook until soft all over.
Once the eggplant has softened, soak it in 2.
Cover and chill in the refrigerator for 2 hours and it's done.
- Making cuts in the skin will allow it to cook more easily and the flavor to penetrate more easily.
- If you apply salad oil to the skin of eggplant, it will lose less color when cooked.
・Time required to cool in the refrigerator is not included in the total time.
・A perfect dish to serve as a side dish or snack.
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