Eggplant in Nanban-Vinegar with Shiso Leaves Recipe

Name: Eggplant in Nanban-Vinegar with Shiso Leaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Eggplant (slim Japanese type); 1 1/2 tbsp Sesame oil; 1 dash Salt; 133 ml Water; 66 ml Rice Vinegar; 66 ml Soy sauce; 66 ml Sugar; 3 tbsp Mirin; 1 to 2 Red chili pepper (sliced); 2 leaves Shiso leaves

Servings: persons

1
To make the nanban-vinegar: quickly boil the ingredients and cool.
2
Cut the eggplant in half lengthwise.
3
Then slice into four in a wide diagonal cut to maximize surfaces are to absorb the vinaigrette.
4
Soak in water and remove any scum.
5
Drain and coat well with sesame oil and salt.
6
Microwave in a heat-resistant bowl for 6 to 7 minutes until the tender.
7
Drain well.
8
While hot, marinate in the nanban-vinegar and refrigerate.
9
Allow some time for the marinate to penetrate.
10
Serve with shredded shiso leaves.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 Eggplant (slim Japanese type), 1 1/2 tbsp Sesame oil, 1 dash Salt, 133 ml Water, and more.

Yes, Eggplant in Nanban-Vinegar with Shiso Leaves falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant in Nanban-Vinegar with Shiso Leaves

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