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japanese-style marinade eggplant

Name: Japanese-Style Marinade Eggplant
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Japanese
Ingredients: 6 ounces eggplant; 6 green perilla leaves; 4 teaspoons soy sauce; 4 teaspoons wine vinegar; 2 tablespoons olive oil

Serves: 2
Calories: 139 kcal
Total Time: 15 m
- Prep: 5 m
- Cook: 10 m
Japanese: Nasu no wafu-marine

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ingredients:

6 ounces eggplant
6 green perilla leaves
4 teaspoons soy sauce
4 teaspoons wine vinegar
2 tablespoons olive oil

step 1:

Wash the eggplant and slice diagonally into 1/2 in. wide pieces. Drain them in a colander. Chop the perilla leaves thinly.

step 2:

Heat 1 tablespoon of the olive oil in a frying pan. Add the sliced eggplant and saute over a medium flame for 2 minutes each side.

step 3:

Mix the soy sauce, wine vinegar and remaining olive oil in a bowl. Add the eggplant and perilla leaves. Mix them and cool off a little.

comment:

The eggplants become soft when sautéed, and the fruity wine vinegar and soy sauce soaks into them and makes this a delicious dish. You can save it in the refrigerator for about 3 days. Please try it.

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