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.
