Nanban-style Pickled Eggplant and New Onion

 

You can eat it right after pickling, or you can refrigerate it overnight before eating. This recipe is sure to be a hit this season! Please give it a try♪

Ingredients:

2-3 eggplants

1/2 new onion

4 tablespoons salad oil

[A] 3 tablespoons ponzu soy sauce

[A] 1 tablespoon sugar

[A] 1 tablespoon sesame oil

[A] Toasted sesame seeds (to taste)

[A] A pinch of sliced ​​chili peppers

Instructions:

① Cut off the stems of the eggplants and cut them lengthwise into four pieces. Slice the new onion thinly.

② Heat salad oil in a frying pan, arrange the eggplants from ①, and cook over medium heat until browned.

③ Combine [A] and the new onion from ① in a heat-resistant storage container. Add ② while still hot and mix well. Chill in the refrigerator for about 30 minutes. Done!