Eggplant enhances its flavor when cooked with oil.
There is a Japanese cooking technique called “age-bitashi” which means “deep-fry and then marinade”.
For this dish instead of deep-frying, I sauteed my eggplant.
This was sauteed (yaki) and then marinated (bitashi), so I call this Yaki-Bitashi.
You can get a similar result because eggplant absorbs a lot of oil even from the sauteeing process.
After being marinated overnight.
The beautiful eggplant was simply served with the clear noodle, tomato slices, and cilantro.
Yaki-Bitashi Eggplant Noodle Salad
canola oil
1 eggplant, sliced
salt and pepper
marinade
– 1/2 cup soy sauce
– 1/4 vinegar
– 1/3 sugar
1 tomato, sliced
100g cooked clear noodle
cilantro
1. Sautee eggplant in oil. Salt and pepper
2. Made marinade. Mix all the ingredients. Add eggplant to the marinade. Marinate overnight.
3. Place the eggplant, tomato slices, and cooked clear noodle in a bowl. Serve with some of the marinade and cilantro.
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