Japanese｜Summer｜Vegetables｜米なすと甘長の和風ラタトゥーユ
Japanese Ratatouille with Kome Eggplant and Sweet Chili Peppers
Culinary Art Workshop 2013.June
Ingredients (Serves 2)
| Japanese Eggplant | 1/2 piece (120g)... Peel and cut into bite-sized pieces, 1cm thick |
| Sweet Chili Peppers | 2 pieces (20g)... Remove seeds and cut into bite-sized pieces |
| Onion | 1/2 piece (80g)... Cut into 2cm cubes |
| Shiso Leaves | 3-4 leaves... Cut into 5mm squares |
Seasonings
| White Miso | 1 heaping tablespoon (25g)... Dissolve in sake |
| Sake | 2 tablespoons |
| Salt | As needed |
| Light Sesame Oil | 1 heaping tablespoon |
Instructions
- Heat oil in a heavy-bottomed pot and sauté the onion over low heat. When it softens, add the eggplant and stir-fry.
- Once coated in oil, add the sweet chili peppers, then mix in the white miso and sake.
- Cover with a lid and steam over low heat, stirring occasionally. Adjust the seasoning with salt and let it cool slightly.
- Serve on a plate and garnish with shiso leaves.