Wendell made an eggplant dish for dinner one night and there were about four leftover eggplants that he didn't use. Not wanting them to go to waste, I used them to make this tsukemono. I found a recipe at BellaOnline. It came out kinda sweeter than I expected but it was still good.
Slice the eggplant about 1/8 inch in thickness, sprinkle with Hawaiian salt and let stand for about an hour. I peeled the skin with a peeler in a striped pattern. Don't ask me why. I have no idea why I did that. I put the slices in my press, but you don't have to. I ended up squeezing the liquid out by hand anyway.
Combine 2 tsp. dry mustard with 2 tsp. water.
Dissolve 2 Tbsp. shoyu, 2 Tbsp. mirin, 2 Tbsp. sake and 2 Tbsp. sugar. Add to mustard/water.
After an hour or so, rinse the eggplant in some water (to remove the salt) and squeeze the liquid from the eggplant. Add the shoyu/mustard mixture. Allow to marinate in fridge for at least 8 hours before eating.
It's a great way to use up leftover eggplant.
11 comments:
So easy and ono looking!
My kind of recipe Erick!
Looks good! And I like that bowl!
How did you find that website? ..she contacted me couple of years ago, bought both cookbooks and asked me if she could post some of my recipes....of course I gave my permission....
Thanks Dean. I found the bowl at the swapmeet.
Didi, I just looked online. But took me kinda long to find a simple recipe that I liked.
Oh, yum! Love eggplant!! Love your bowl too. I am on a hunt right now for some unique shaped bowls like yours for a project I want to do.
I love eggplant too Betty. Project with bowls? Sounds interesting.
ooooohhh yummy... I love eggplant
Me tooooo Mmiissee!
ooh that looks yummy...I always steal samples when we're in Japan or Shirokiya (when they got um!)
Hahaha, me too Les.
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