Eggplants or Aubergines or Nasu/茄子 in Japanese are a very popular vegetable in Japan whose people have many recipes of their own that would satisfy many vegans and vegetarians worldwide.
These recipes are simple and the ingredients should be easy to obtain!
Eggplants in sesame and soy sauce/Nasu No Goma Shouyuu Abura Ae/なすのごま油醤油あえ
INGREDIENTS (for 2 people)
Eggplants: 4 comparatively small
Cornstarch: 2 teaspoons
For the sauce/tare/タレ:
Sesame oil: 1 teaspoon
Rice vinegar: 2 teaspoons
Soy sauce; 2 teaspoons
Leek (finely chopped): 1/4
Chili pepper powder: as appropriate
Peel the eggplants with a peeler
Coat the eggplants with cornstrach.
Steam the eggplants in a steamer or cover the dish with cellophane paper and cook in the microwave oven for 5 minutes.
Mix all the sauce/tare ingredients well in a bowl.
Puncture the eggplants with a thin fork or toothpick.
Leave the eggplants in the sauce bowl.
Turn the eggplants in the sauce well to let them absorb it as much as possible.
Serve lukewrm or at room temperature.
Easy, isn’t it?
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