Here’s an introduction to the Spicy and Refreshing Eggplant Appetizer, which is refreshingly made with vinegar. It’s perfect as an additional dish with sake.
If you’re not a fan of spicy food, it’s okay to leave out the chili oil! Topping it with finely chopped green onions is also great! Adding some grated garlic to give it a little punch is also okay ^^
It’s customizable to your liking ✨ It’s easy to make, so please give it a try.
Ingredients
- 4 pices Italian Eggplant
- 3 tbsp soy sauce
- 1.5 tbsp vinegar
- 2 tsp sugar
- 1 tsp Sesame Oil
- 1 tsp Chili Oil
- 1 tsp Chinese Chicken Broth
- White sesame seeds
Instructions
- Peel 4 eggplants and remove the stems. Wrap each of them and heat for 3 minutes at 600 watts in the microwave, then let them cool down a bit
- After the eggplants have cooled down, tear them into bite-sized pieces lengthwise. Then, mix them with the seasoning (3 tablespoons of soy sauce, 1 and 1/2 tablespoons of vinegar, 2 teaspoon of sugar, 1 teaspoon each of sesame oil, chicken bouillon powder, and chili oil, and an appropriate amount of white sesame seeds).
- Chill in the refrigerator, and it's done! Sprinkle with shichimi togarashi (Japanese seven spice) or sansho (Japanese pepper) to taste if you like
Nutrition
Serving: 4g | Calories: 36kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 874mg | Potassium: 33mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 0.2IU | Vitamin C: 0.03mg | Calcium: 4mg | Iron: 0.3mg
