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Grilled Eggplant｜Makanai Challenge!'s Recipe Transcript

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A challenge to sprinkle!

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Ingredients

Eggplant : 3
ginger : Appropriate amount
Katsuobushi : Appropriate amount
大葉 : Three
味噌 : Appropriate amount (same amount as pickled plum)
梅干し : 1個
油 : 適量
醤油 : 適量

Time required

10minutes

Procedure

1) Cut the eggplant 01:39
Take the eggplant calyx and divide it vertically into two equal parts, and put the calyx (cut in a grid pattern) on the skin.
Make a notch for deep-fried eggplant in half the amount.
2) Sandwiching plum miso and perilla 03:55
Combine the dried umeboshi and miso without seeds and beat with a knife.
Apply plum miso in the cut of the eggplant, sandwich the perilla leaves, and fasten with a toothpick.
Make 3 of the same thing.
3) bake 05:12
Grate the ginger with a skin and beat it with a knife.
Heat a frying pan with a generous amount of oil and bake the eggplant lenticels for about 3 minutes.
Turn it over, cover it with aluminum foil, and steam it for about 3 minutes.
4) 仕上げる 09:20
皿に3を盛り付ける。
おろし生姜とかつお節を乗せて完成。
食べる前に醤油を垂らす。

Point

・ If you drop the eggplant calyx like a pencil, you will have less parts to throw away.
・ By adding eggplant to the eggplant, the taste will be more easily absorbed and it will be easier to cut it when eating.
・ Ginger has a better scent with skin. If you want to prevent it from turning brown, add a drop of vinegar.
・ The color of eggplant does not change easily when it is baked from the skin, and it looks good.