4 Japanese eggplants 1 tbsp balsamic 1 tbsp shaoxing* 1 tbsp soy (tamari) 3 tbsp rice brain oil Cut off the top and bottom of the eggplant, lay on side and cut it into 3 segments. Then quarter the segments lengthwise. (See image to the right.) Mix shaoxing, soy and balsamic to make a vinaigrette…. Read more »
i always love reading about foods from various cultures and seeing what catches my eye… anything fun with eggplant usually does just that. (even though i’m a bit allergic, i love the stuff!) this dish is a ‘salad’ in moroccan cuisine that we love to serve as a dip, under fish, over a pork chop……. Read more »