Marinated Eggplant with Perilla
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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In a bowl, mix together (B).
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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 perilla leaves, stir and serve in dishes.
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