Summer 2012 in Hell's Kitchen - Story 1
LIGHTLY TANNED EGGPLANT & HOT PEPPERS SKINNY DIPPING IN GLAZED DAIKON & GINGER SAUCE.
Ingredients (serves 1):
1/2 inch slice of eggplant *2
1 green hot pepper, thinly sliced
Daikon, glazed as you wish
Ginger, glazed as you with
Red radish, sliced as you wish
Sauce (out of total 100%):
Veggie stock (made of kelp & dried shitake mushroom) 60%
Soy sauce 20%
1. In olive oil, lightly fry eggplant and hot pepper until outer skin gets lightly brown.
2. In a separate pan, simmer all ingredients for sauce. Let it boil for a few seconds.
3. On top of (1), add glazed daikon and ginger. Finally add (2) as well as sliced raw red radish on top.
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