Marinated Eggplant

• 2 Eggplants (small and slender)
• 1 section Ginger
• 1/2 Japanese leek
• 1 tbsp Soy sauce
• 1 1/2 tbsp Vinegar (I used black rice vinegar)
• 1 tbsp Sesame oil
• 1 tbsp Ground sesame seeds
• 1/2 tsp Sugar
• 1 Bonito flakes
• 1 Ra-yu
• 1 Garlic

1. Peel the skins from the eggplant and cut lengthwise in half, then wrap them in saran wrap and cook in microwave for 2 minutes at 500 W. Finely mince the Japanese leek and ginger.
2. The eggplants should be soft and tender.
3. Lightly wipe off excess liquid.
4. Combine all ingredients and immerse the eggplants.
5. It can be eaten right away, but it is best after marinating for about 1 to 2 hours.
6. This is how ours looks when preserving.
7. Before serving, I put it in the microwave and then sprinkle dried bonito flakes before serving.
8. In the summers, it tastes great chilled.
9. This is how it looks if you don't remove the skins before deep frying.
10. Have fun trying it out with some garlic-seasoned, spicy sesame oil in the dipping sauce.

eggplants, section, soy sauce, vinegar, sesame oil, ground sesame seeds, sugar, flakes, garlic

Taken from cookpad.com/us/recipes/155428-marinated-eggplant (may not work)