This is no. 6 in my "Cold pasta dishes for summer" series. This is a well chilled, refreshing Japanese-flavored pasta dish. The eggplants are grilled old-style on a . The slightly charred flavor is delicious.
Make several holes in the eggplant so that they will cook easier, and line them on a grill. Grill for about 10 to 15 minutes (5 to 7 minutes a side, flip over halfway through).
The time depends on the size of the eggplant, but aim to cook them long enough that it seems like they're a bit overcooked. The skin should become very wrinkly, and the eggplant should start to feel a bit heavier.
Put the grilled eggplant in a bowl of ice water. Immediately peel the skin off from the bottom towards the stem end with your hands.
Put the peeled eggplant in the refrigerator in the ice water to chill them quickly. Cook the pasta in the meantime, drain and cool down quickly under cold running water. Drain.
While the pasta is cooking, put all the ● ingredients in a bowl to make the sauce. Chop up the myoga ginger and put into the bowl.
Shred up the chilled eggplant with your hands and add to the Step 5 bowl. Taste and season with salt, and mix well with the drained pasta from Step 4.
Mound the pasta on serving plates, top with shredded shiso leaves and shirasu, and serve.
Story Behind this Recipe
I had some leftover cold grilled eggplant, so I tried using them in a pasta dish!
This dish is made more delicious with a generous helping of yuzu pepper paste.