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Vegan Japanese Cuisine: Triple-Taste Aubergines/Egg-Plants
As I already repeated time and time again, the Japanese cuisine/gastronomy has a lot to offer to vegans and vegetarians for the simple reason that such priorities are typical of the Buddhist monks (I mean the real ones!) in this country. Here is a very simple but very Japanese recipe with aubergines/egg plants: Triple-Taste Aubergines/Egg-plants! Ingredients
- Egg plants/Aubergines: 5
- Green leeks: 1 tablespoon (chopped)
- Ground sesame seeds: 1 nad a half tablespoons
- Soy sauce: 1 and a half tablespoons
- Sugar: 2 teaspoons
- Rice vinegar: 2 teaspoons
- Ground chili pepper: 1/3 teaspoon
Directions
- -Cut both extremities of egg plants/aubergines off. Cut them in halves lengthwise and steam them in a steamer until soft.
- -Spread them over a strainer dish or a âzaru/Japanese bamboo strainerâ and let them cool down.
- Cut to your prefeered size.
- -In a bowl, drop ground sesame seeds, soy sauce, rice vinegar, sugar, and chili pepper. Mix well, Drop inthe cut aubergines and mix gently. Last add chopped leeks and mix gently.
- -Serve the equivalent of one egg plant/aubergine in four individual dishes or all in the same serving dish. Look at the picture for a presentation suggestion!
- Easy, isnât it?
- Great with beer!
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This sounds delicious.
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