Eggplant in Nanban-Vinegar with Shiso Leaves

Eggplant in Nanban-Vinegar with Shiso Leaves

There's no need to deep-fry the eggplant, just microwave it.
If you make extra, you can store it in the fridge for a ready-to-serve veggie side dish.

Ingredients: 4 servings

Eggplant (slim Japanese type)
Sesame oil
1 1/2 tablespoons
a small amount
2/3 cup
◆Rice Vinegar
1/3 cup
◆Soy sauce
1/3 cup
1/3 cup
3 tablespoons
◆Red chili pepper (sliced)
1 to 2
Shiso leaves
2 leaves


1. To make the nanban-vinegar: quickly boil the ◆ ingredients and cool.
2. Cut the eggplant in half lengthwise. Then slice into four in a wide diagonal cut to maximize surfaces are to absorb the vinaigrette. Soak in water and remove any scum.
3. Drain and coat well with sesame oil and salt.
4. Microwave in a heat-resistant bowl for 6 to 7 minutes until the tender. Drain well.
5. While hot, marinate in the nanban-vinegar and refrigerate. Allow some time for the marinate to penetrate. Serve with shredded shiso leaves.

Story Behind this Recipe

There's nothing like eggplant in the summer especially the tasty ones from our garden patch.