Eggplant with Sesame Ponzu Sauce

• 份量: 2 servings
• 活動時間: 10 minutes
• 總時間: 30 minutes

食材

2 green onions/scallions (finely chopped)

5 shiso leaves (perilla/ooba) (cut into chiffonade)

1 Tbsp toasted sesame oil (for pan-frying)

1 Japanese or Chinese eggplant

2 Tbsp ponzu (you can make your own homemade ponzu)

1 Tbsp toasted sesame oil

¼ tsp kobucha (kombucha) (this is NOT the fermented drink kombucha; Japanese kobucha/konbucha is a kelp tea powder made from kombu seaweed; you can substitute it with salt, but it will lack kobucha‘s umami)

步驟

Gather all the ingredients. Finely chop 2 green onions/scallions and cut 5 shiso leaves (perilla/ooba) into a chiffonade.

In a small bowl, whisk together all the ingredients for the sauce: 2 Tbsp ponzu, 1 Tbsp toasted sesame oil, and ¼ tsp kobucha (kombucha) powder. Set aside.

In a nonstick frying pan, heat 1 Tbsp toasted sesame oil on medium-high heat. While the oil is heating up, cut 1 Japanese or Chinese eggplant into slices ¼ inch (6 mm) thick. Before the eggplant starts to change color, immediately start cooking. Pan-fry both sides of the eggplant until golden brown.

Transfer to a serving plate or individual plates. If you‘d like to serve it cold, keep the sauce and finished eggplants separately in the refrigerator until you are ready to serve.

Sprinkle the chopped green onions and shredded shiso leaves on top. Drizzle the sesame ponzu sauce over the eggplant. Serve hot, at room temperature, or chilled.

To Store

You can keep the dish in an airtight container and store in the refrigerator for 3 days or in the freezer for 2 weeks. Store the sauce and eggplant in separate containers.

營養

• 卡路里: 62 kcal
• 總脂肪: 4 g
• 飽和脂肪: 1 g
• 不飽和脂肪: 3 g
• 鈉: 212 mg
• 總碳水化合物: 7 g
• 膳食纖維: 3 g
• 總糖: 4 g
• 蛋白質: 1 g