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Eggplant in Sweet-Spicy Dressing

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Serves2From@george_cuisine
japanesevegetarianside-dish

Ingredients

  • 4 eggplants
  • 1/2 leek
  • 1 dried red chili (takanotsume)
  • a pinch of toasted sesame seeds
  • 2 tbsp soy sauce
  • 2 tbsp vinegar
  • 1 tbsp sugar
  • 1 tbsp sesame oil
  • oil for frying
  • salt
  • steamed white rice, to serve

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Method

A simple make-ahead side that doubles as a rice topping.
  1. Trim the eggplants, peel them in strips, halve lengthwise, and cut into long wedges, then salt to draw out moisture.
  2. Finely mince the leek and snip the dried chili.
  3. Whisk the soy sauce, vinegar, sugar, and sesame oil with the leek, chili, and sesame seeds to make the dressing.
  4. Shallow-fry the eggplant wedges until golden brown on both sides.
  5. Toss the hot eggplant in the dressing to coat evenly.
  6. Serve over steamed white rice with extra sauce drizzled on top.