Chilled and Refreshing Eggplant

Chilled and Refreshing Eggplant

A delicious chilled eggplant dish packed with flavor. Great on hot summer days, or whenever you want to eat something really refreshing.

Ingredients: 2 servings

Eggplant (thin Japanese type)
Shiso leaves
2~3 leaves
◆ Ginger (grated)
1/2 piece
◆ Black rice vinegar
2 to 3 tablespoons
◆ Sake
1 tablespoon
◆ Sugar
2 teaspoons
◆ Soy sauce
2 teaspoons
◆ Sesame oil
1 teaspoon
◆ Small red chili pepper (sliced into thin rounds)


1. Wash the eggplants. While the surface is still wet, pierce the skin 5 to 6 times per eggplant with a skewer. Wrap tightly in plastic film and microwave for 3 minutes. Turn over and microwave for another 2 minutes. Dunk into cold water, plastic film and all, to cool.
2. Put all the ◆ ingredients into a heatproof bowl and microwave without covering for 1 minute.
3. Cut the cooked eggplants into half lengthwise. With the cut side facing down, use a bamboo skewer to split each half into 3 to 4 sections from the stem end going down as shown in the photo.
4. Line the split eggplant halves on a shallow tray. Pour the combined marinade ingredients and chill in the refrigerator for 30 minutes or more. Shred the shiso leaves in the meantime.
5. Transfer the chilled eggplants and marinade to serving plates. Top with the shredded shiso leaves, and serve!

Story Behind this Recipe

The base was a recipe I saw a long time ago in a magazine, but it's been adapted over time to fit our family's tastes.