Eggplant is a popular vegetable which you can enjoy eating as much as you would like to in summer. It is suitable for both side dishes and snacks. It can be stored in the refrigerator for between 2 and 3 days. Eggplant becomes even tastier if you add a little bit of miso.
Ingredients and making instruction (with video)
- 2 eggplants (large)
- 1 piece of garlic
- 2 dried chili
- 2 tablespoons of soy sauce
- 1 teaspoon of sesame oil
- 1/2 teaspoon of sugar
- 1/4 teaspoon of salt
- 1 small tablespoon of Miso (put accordingly to your preferred portion)
- Appropriate amount of chili which cut into either ring slice form or thread form (For decoration)
Advance Preparation:
- To chop garlic
Cooking instruction:
1.Cut the eggplant into small, easy to eat pieces. Place in a plastic bag and heat it (in the microwave) at 600W for about 6 minutes. Then turn off the heat and wait until the eggplant has cooled down a little.
2.Put all the remaining ingredients except the decoration chili into a plastic bag. Shake all the ingredients inside the plastic bag.
3.Open the plastic bag and release the air inside the plastic bag, this will ensure the flavor is fully absorbed. Then reseal the plastic bag. The dish is ready to be served after it has cooled down.
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