Ingredients
- 4 Lebanese eggplants
- Fresh ginger sliced thinly
- Birdseye chilli sliced thinly
- 2 tbsp Dashi broth
- 4 tbsp Soy
- 4 tbsp 'Obento' rice vinegar
- 2 tbsp 'Obento' mirin
- 1/2 cup Vegetable oil
Method
- Slice eggplants lengthwise and cut fine slits on the skin but not cutting all the way through
- Fry sliced eggplant in vegetable oil until flesh is browned and skin is wilted and drain excess oil
- Mix soy, mirin, rice vinegar and dashi and add sliced ginger and birdseye chilli
- Pour sauce on egglplant and serve. Can also be eaten cold the next day!
Product used in recipe
- Obento - Rice Wine Vinegar
- Obento - Mirin Seasoning
