Hello, I’m Yukari, a cooking researcher.
This time, I’ll be showing you how to make grilled eggplant and pumpkin. It’s an easy and healthy side dish! The juicy, soft eggplant and fluffy pumpkin are absolutely delicious! It’s a perfect side dish recipe to make in advance. It’s so delicious, so please give it a try.
■Instructions
1. Cut the stem off the eggplant, cut it in half lengthwise, make shallow cuts on the surface and cut into 2 equal pieces then soak in salted water for 5 minutes.
2. Thinly slice the pumpkin and julienne the green onion and chill in ice water.
3. Wipe the eggplant dry and coat with 1 tablespoon of sesame oil.
4. Place the eggplant skin-side down in a frying pan, add sesame oil to the open part and fry the pumpkin before removing it.
5. Add water, soy sauce, mirin, sugar, vinegar and dashi stock to a frying pan and bring to a boil, then turn off the heat.
6. Pour over 4 and let it sit for about 30 minutes until ready.