Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂
Thank you for visiting my blog.
One of my favorite vegetable is eggplant! I love them so much, and use it in many different styles of cooking from Japanese to Chinese to Italian to Indian, and feel that I can eat it everyday!
But in Japan, we have a saying
“Never give eggplants to the new bride”
not to be mean and stingy, but to show consideration to the young bride. Because eggplants are type of a vegetable that can “cool” your body, and for young girls, it is preferred to keep their body temperature “warm”.
Nevertheless, I eat it often, but try to have it with ginger or other body warming vegetables if possible.
The recipe I am about to introduce today is so good that I have to stop myself from eating the whole bowlful! It has a hint of ginger and chili powder to keep you “hot”! Goes well as an accent on a dinner plate, since it has a strong flavor to it. I served it with marinated capsicum, broccoli cooked in garlic oil and marinated chicken. All four of these were put on plate under 30min, with rice and miso soup to complete the dinner!
-1 Large Eggplant
-1/4 Lebanese Cucumber
-1 Tablespoon sesame, roasted and grounded
-1/2 teaspoon Chili powder
-1 teaspoon Sesame oil
-1 teaspoon Soy sauce
-1/2 teaspoon garlic, chopped
-1/2 teaspoon ginger, chopped
-1 Tablespoon Miso
-1 Tablespoon Apple vinegar
To make it,
Step 1: Boil or roast the eggplant and remove skin, tear into bite size pieces, chop carrot and cucumber into thin slices and rest on tea towel to remove excess water
Step 2: Mix everything in a bowl to make dressing, add vegetables and mix well
Serve and Enjoy! I think you can add cooked vermicelli to this, and would make a great salad with more volume. Or put it on top of somen/udon noodles and mix it eat it like a Asian style pasta! Yum, the combination is endless!!