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
ā Remove the stems from the eggplants and cut them in half. Make diagonal cuts with a knife, and then cut them vertically in half.
ā”In a bowl, combine water and salt. Place the eggplants in the bowl and let them sit for about 5 minutes.
ā¢Drain the water from the eggplants and pat them dry quickly with a kitchen towel.
ā£Place the eggplants in a plastic bag and add the oil. Shake the bag to evenly coat the eggplants with the oil.
ā¤Arrange the eggplants in a frying pan with the skin side down. Cook over medium heat.
ā„Flip the eggplants when the white part becomes translucent and cook until they develop a slight char.
ā¦Remove 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.
How to cook Fried Eggplant:
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