Chilled steamed eggplant makes a good side dish in summer.
Ingredients:
- 4 Japanese eggplants
- soy sauce
- karashi mustard
Preparation:
Trim and cut eggplants in halves in lengthwise. Peel the skin in vertical stripes and soak eggplants in water for about 10 minutes. Drain and make long cuts on the surface of each eggplant. Steam them on high heat for about 10 minutes, or until softened. Place them on plates and chill in the refrigerator. Serve soy sauce into individual small plate with some karashi mustard on the side for dipping.
*Makes 4 servings
*Makes 4 servings