All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.

2011-09-22

Nasu no shiomomi / instant eggplant pickles

My favorite way to enjoy freshly harvested eggplant. Nothing else can make plain steamed rice taste so good in warm weather.




<Ingredients>

1-2 Japanese eggplant
Pinch (1/8 tsp) salt


<Directions>
1.

Slice eggplant lengthwise, and sprinkle salt.





Squeeze until soft and water comes out.













Squeeze out excess water.










2.

Serve.









<Notes>
  • If not salty enough, add a few drops of soy sauce.

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