Steps to Make Perfect Addictive * Japanese-style Eggplant Peperoncino

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, Easiest Way to Make Award-winning Addictive * Japanese-style Eggplant Peperoncino. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Addictive * Japanese-style Eggplant Peperoncino, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Addictive * Japanese-style Eggplant Peperoncino delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Addictive * Japanese-style Eggplant Peperoncino is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few ingredients. You can have Addictive * Japanese-style Eggplant Peperoncino using 7 ingredients and 12 steps. Here is how you cook that.

This recipe is for someone like me who loves anything with aglio olio. I added chopped green onions this time, but they are optional. Please be sure to soak the eggplants in salted water, even if it's a bother, because this keeps them from absorbing too much oil when you cook them ^^ Recipe by *ai*

Ingredients and spices that need to be Get to make Addictive * Japanese-style Eggplant Peperoncino:

1. 3 Eggplants (small)
2. 2 clove Garlic
3. 1 Sliced takanotsume
4. 50 ml Extra virgin olive oil
5. 1 tsp Soy sauce
6. 1 Salt
7. 1 Pepper

Instructions to make to make Addictive * Japanese-style Eggplant Peperoncino

1. Cut the eggplants in half and soak in salted water for 30 minutes to 1 hour. This will prevent them from soaking up too much oil later.
2. Thinly slice the garlic. Heat the olive oil, garlic and takanotsume in a cold frying pan over low heat.
3. Take the eggplants out of the salted water, and rinse them one at a time in running water. Lightly dry with paper towels and put on a cutting board.
4. When the garlic in Step 2 turns brown, remove it to a paper towel-lined plate.
5. Put the eggplants in the frying pan you used to brown the garlic, and sprinkle with salt and pepper. Cover with a lid and steam-cook over medium-low heat.
6. Cook the eggplants for awhile and turn them over when they begin to turn brown. Sprinkle with salt and pepper, cover and cook some more.
7. After a few minutes, take the lid off and press the eggplants with chopsticks. If they're cooked through, turn off the heat and drizzle with soy sauce.
8. Transfer to a serving plate together with the cooked garlic. Pour on some of the oil left in the frying pan, and it's ready.
9. "Very Useful Chips and Garlic Oil"is handy to have stocked, and goes great with this recipe. https://cookpad.com/us/recipes/154290-garlic-chips-and-garlic-oil
10. If you do decide to use the garlic oil referenced above, swap it for the amount of extra virgin olive oil listed in the ingredients and add the takanotsume chile peppers during Step 6.
11. You can use the garlic chips that are part ofto add to the eggplant in Step 8. https://cookpad.com/us/recipes/154290-garlic-chips-and-garlic-oil
12. You can find my popular recipe for traditional Aglio, Olio e Peperoncino at. https://cookpad.com/us/recipes/144672-authentic-aglio-olio-e-peperoncino

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