Marinated Eggplant with Perilla

Marinated Eggplant with Perilla

Refreshing umami flavor of soy sauce and vinegar

Cooking time
10 minutes+
  • Nutrition facts are for one serving.
  • Time to soak the eggplants in brine is not included in the cooking time.
  • Time to cool is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

200 g (7.1 oz., or 2 large)

5 leaves

1 Tbsp

(A) Brine (salt water)

1 tsp

200 ml (6.8 fl. oz.)

(B) Marinade

1/2 Tbsp

1 Tbsp


  1. Cut the eggplants diagonally into 1 cm (0.4 in.) thick slices. Place these into (A) with a plate on top to prevent floating. Set aside for 15 minutes then pat dry.
  2. In a bowl, mix together (B).
  3. Heat the olive oil in a fry pan, saute both sides of (1) and marinate in (B) while still hot.
  4. Allow to cool while stirring, add in the torn up perilla leaves, stir and serve in dishes.

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