Eggplant with Sesame Ponzu Sauce
Quick and easy Eggplant with Sesame Ponzu Sauce is sliced and pan-fried until tender golden brown. The combination of Japanese eggplant, shiso leaves, and the bright citrus-based soy sauce is simply amazing!
Foto: Just One Cookbook
Bahan-bahan
- 2 g reen onions/scallions ((finely chopped))
- 5 shiso leaves (perilla/ooba) ((cut into chiffonade))
- 1 Tbsp toasted sesame oil ((for pan-frying))
- 1 Japanese or Chinese eggplant
- 2 Tbsp ponzu ((you can make your own homemade ponzu))
- 1 Tbsp toasted sesame oil
- ¼ tsp kobucha (kombucha)
Langkah-langkah
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Gather all the ingredients. Finely chop 2 green onions/scallions and cut 5 shiso leaves (perilla/ooba) into a chiffonade.
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In a small bowl, whisk together all the ingredients for the sauce: 2 Tbsp ponzu, 1 Tbsp toasted sesame oil, and ¼ tsp kobucha (kombucha) powder. Set aside.
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In a nonstick frying pan, heat 1 Tbsp toasted sesame oil on medium-high heat. While the oil is heating up, cut 1 Japanese or Chinese eggplant into slices ¼ inch (6 mm) thick. Before the eggplant starts to change color, immediately start cooking. Pan-fry both sides of the eggplant until golden brown.
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Transfer to a serving plate or individual plates. If you‘d like to serve it cold, keep the sauce and finished eggplants separately in the refrigerator until you are ready to serve.
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Sprinkle the chopped green onions and shredded shiso leaves on top. Drizzle the sesame ponzu sauce over the eggplant. Serve hot, at room temperature, or chilled.
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You can keep the dish in an airtight container and store in the refrigerator for 3 days or in the freezer for 2 weeks. Store the sauce and eggplant in separate containers.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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