Chilled Eggplant with Salted Kombu

Ingredients

• Eggplant (Cut into strips, with the skin facing up while steaming)
• 2 箸 Salted kombu (The original says “two chopsticks' worth”; measure using chopsticks)
• 1 湯匙 Sesame oil
• 0.5 茶匙 Salt

Steps

1. 1

   Cut the eggplant into strips and arrange them with the skin facing up.

2. 2

   Bring the water in the steamer to a boil first.

3. 3

   Once the water is boiling, add the eggplant, cover, and steam over high heat for 8 minutes.

4. 4

   Once steamed, add two chopsticks' worth of salted kombu.

5. 5

   Add 1 tbsp sesame oil and 0.5 tsp salt.

6. 6

   Toss the eggplant with the seasonings until evenly combined and serve. If using a sealed container, close the lid and shake to combine.

7. 7

   Alternatively, refrigerate the dressed eggplant and serve it the next day. The source notes that it retains its beautiful purple-blue color after refrigeration.

Notes

The source does not provide the quantity or weight of the eggplant, so the serving size and nutritional information cannot be calculated precisely. It specifically notes that soaking the eggplant in salt water or adding vinegar is unnecessary, as is coating it with oil or deep-frying it first. It can also be refrigerated and eaten the next day.

Nutrition per serving

• Side dish
• Vegetarian
• Chilled salad
• Steamed
• Quick recipe
• Low-fat
• East Asian