Marinated Eggplant with Perilla
Refreshing umami flavor of soy sauce and vinegar
10 minutes+
111kcal
0.3g
- 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)
Directions
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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.
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Mix together (B) in a bowl.
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Heat the olive oil in a fry pan, saute both sides of (1) and marinate in (B) while still hot.
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Allow to cool while stirring, add in the torn up shiso, combine well and serve in dishes.
Featured Contents
Easy & Tasty: 3 Eggplant Recipes for Summer
Do you have a large quantity of eggplants? Here are three easy dishes that are perfect for summer. Make a batch and store them in the refrigerator, as they are also delicious served cold!
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