Fried Eggplant

Ingredients

• 3 Eggplants
• 1 tsp Salt
• 1 tbsp Vegetable oil
• 1-2 tbsp Noodle soup base (men-tsuyu)

Toppings:

• grated daikon radish
• chopped perilla leaves(Shiso)

Directions

①Remove the stems from the eggplants and cut them in half. Make diagonal cuts with a knife, and then cut them vertically in half.

②In a bowl, combine water and salt. Place the eggplants in the bowl and let them sit for about 5 minutes.

③Drain the water from the eggplants and pat them dry quickly with a kitchen towel.

④Place the eggplants in a plastic bag and add the oil. Shake the bag to evenly coat the eggplants with the oil.

⑤Arrange the eggplants in a frying pan with the skin side down. Cook over medium heat.

⑥Flip the eggplants when the white part becomes translucent and cook until they develop a slight char.

⑦Remove from heat and drizzle noodle soup base over the eggplants. It's ready to serve!

*If you prefer it warm, serve directly on a plate and top with grated daikon radish and chopped perilla leaves. Alternatively, you can transfer it to a container and refrigerate thoroughly before plating. It tastes delicious both warm and chilled.