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eggplant & tomato salad with ponzu soy sauce
- Serves: 2
- Calories: 74 kcal
- Total Time: 1 h 15 m
- Prep: 5 m
- Cook: 1 h 10 m
- Japanese: Nasu to tomato no sarada
- metric
- u.s.
ingredients:
- 1 eggplant
- 1 tomato
- 2 tablespoons ponzu soy sauce
- 1 tablespoon olive oil
step 1:
Cut the eggplant and tomato into 2.5 cm cubes.
step 2:
Put the olive oil in a frying pan and sear the eggplant.
step 3:
Put the eggplant, tomato and ponzu soy sauce in a bowl. Mix them and chill for 1 hour in the refrigerator.
comment:
Ponzu soy sauce fits well with eggplant and tomato. This light and delicious dish is good for hot summer.
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