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Steamed eggplant and cucumber with mayonnaise | Kenmasu Cooking's recipe transcription

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Cooking

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Ingredients

cucumber : One
eggplant : Two
Macrophyll : Three
salt : Appropriate amount
Ajipon : 2 tablespoons
mayonnaise : Appropriate amount
White sesame : Appropriate amount

Time required

10minutes

Procedure

1) Prepare the ingredients 00:42
Cut the cucumber into 3 cm wide pieces, beat them with the belly of a kitchen knife, cut the large parts into small pieces, put them in a bowl, and sprinkle with salt.
Remove the calyx of the eggplant, cut it into strips 1 cm wide, put it in a heat-resistant container, and add the tuna cans together with the juice. Add the ponzu sauce and mix well.
2) Heat in the microwave 03:47
Lightly wrap in the heat-resistant container of 1) and heat in a 700w microwave oven for 5 minutes.
Shred the perilla.
Drain the salted cucumber from 1).
3) Season 05:33
Mix the eggplant and salted cucumber heated in 2), add mayonnaise, and mix well.
Serve on a plate, sprinkle with white sesame seeds, and put the large leaves of 2) on it, and you're done!

Point

By making the cucumber into a beaten cucumber, salt can be easily applied even in a short time.
Eggplant strips should be about the same size as a cucumber.
I put about 3 tablespoons of mayonnaise this time, but adjust it to your liking. It is recommended to add more.
If you have time to spare, it is better to add mayonnaise, chill it in the refrigerator for about 10 minutes to let it taste, and then eat it.