Addictive * Japanese-style Eggplant Peperoncino

Source : Cut The Eggplants In Half And Soak In Salted Water For 30 Minutes To 1 Hour This Will Prevent Them From Soaking Up Too Much Oil Later Thinly Slice The ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : April 21, 2021

Step:

  1. Cut the eggplants in half and soak in salted water for 30 minutes to 1 hour. This will prevent them from soaking up too much oil later.

    Addictive * Japanese-style Eggplant Peperoncino recipe step 1 photo
  2. Thinly slice the garlic. Heat the olive oil, garlic and takanotsume in a cold frying pan over low heat.

    Addictive * Japanese-style Eggplant Peperoncino recipe step 2 photo
  3. Take the eggplants out of the salted water, and rinse them one at a time in running water. Lightly dry with paper towels and put on a cutting board.

    Addictive * Japanese-style Eggplant Peperoncino recipe step 3 photo
  4. When the garlic in Step 2 turns brown, remove it to a paper towel-lined plate.

    Addictive * Japanese-style Eggplant Peperoncino recipe step 4 photo
  5. Put the eggplants in the frying pan you used to brown the garlic, and sprinkle with salt and pepper. Cover with a lid and steam-cook over medium-low heat.

    Addictive * Japanese-style Eggplant Peperoncino recipe step 5 photo
  6. Cook the eggplants for awhile and turn them over when they begin to turn brown. Sprinkle with salt and pepper, cover and cook some more.

    Addictive * Japanese-style Eggplant Peperoncino recipe step 6 photo
  7. After a few minutes, take the lid off and press the eggplants with chopsticks. If they're cooked through, turn off the heat and drizzle with soy sauce.

    Addictive * Japanese-style Eggplant Peperoncino recipe step 7 photo
  8. Transfer to a serving plate together with the cooked garlic. Pour on some of the oil left in the frying pan, and it's ready.

    Addictive * Japanese-style Eggplant Peperoncino recipe step 8 photo
  9. "Very Useful Chips and Garlic Oil"is handy to have stocked, and goes great with this recipe.

    https://cookpad.com/us/recipes/154290-garlic-chips-and-garlic-oil

    Addictive * Japanese-style Eggplant Peperoncino recipe step 9 photo
  10. If you do decide to use the garlic oil referenced above, swap it for the amount of extra virgin olive oil listed in the ingredients and add the takanotsume chile peppers during Step 6.

  11. You can use the garlic chips that are part ofto add to the eggplant in Step 8.

    https://cookpad.com/us/recipes/154290-garlic-chips-and-garlic-oil

  12. You can find my popular recipe for traditional Aglio, Olio e Peperoncino at.

    https://cookpad.com/us/recipes/144672-authentic-aglio-olio-e-peperoncino

    Addictive * Japanese-style Eggplant Peperoncino recipe step 12 photo

Ingredients

  1. 3 Eggplants (small)
  2. 2 clove Garlic
  3. 1 Sliced takanotsume
  4. 50 ml Extra virgin olive oil
  5. 1 tsp Soy sauce
  6. 1 Salt
  7. 1 Pepper

Related Recipes

Green Hors Doeuvres Parboiled Spinach with Sesame Seeds

Green Hors Doeuvres Parboiled Spinach with Sesame Seeds

Popcorn Chicken Fried Chicken Bites

Popcorn Chicken Fried Chicken Bites

Clear Broth with Egg Tofu

Clear Broth with Egg Tofu

Easy Roast Chicken Legs

Easy Roast Chicken Legs

Fluffy Egg Roll Popovers

Fluffy Egg Roll Popovers

Asakusa Imahan-style Sukiyaki Sauce Warishita

Asakusa Imahan-style Sukiyaki Sauce Warishita

Beautifully Rolled Moist Date-maki Rolled Fishcake Omelette

Beautifully Rolled Moist Date-maki Rolled Fishcake Omelette

Easy Teriyaki Squid

Easy Teriyaki Squid