Cold Roasted Eggplant |
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Ingredients: (1 serving) 200 gram Eggplant 10 gram finely ground Ginger paste 10 gram Spring Onions Some Seaweed 4 tsp Soy Sauce 2 tsp Dashi powder 160 ml Water Method: 1. Wash eggplant thoroughly. Roast it on a flat pan until both side are cooked and slightly burnt. 2. Peel off the burnt skin, cut the eggplant flesh into small rectangular pieces, store inside fridge for later use. 3. Put in all seasoning ingredients into a mixer and mix well. 4. Place the cold eggplants pieces nicely in a bowl, pour in the seasoning mixture, top with ginger paste and garnished with spring onion. Serve. |
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