Yuzu Pepper Chilled Pasta with Grilled Eggplant.
Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, yuzu pepper chilled pasta with grilled eggplant. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Yuzu Pepper Chilled Pasta with Grilled Eggplant is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Yuzu Pepper Chilled Pasta with Grilled Eggplant is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook yuzu pepper chilled pasta with grilled eggplant using 10 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Yuzu Pepper Chilled Pasta with Grilled Eggplant:
- Make ready 4 of Eggplants – small Japanese type.
- Make ready 2 of Myoga ginger.
- Get 5 of to 6 leaves Shiso leaves.
- Make ready 3 tbsp of Shirasu.
- Make ready 200 grams of Pasta (capellini or fedellini).
- Make ready 1 of Salt.
- Make ready 1 tbsp of ●Olive oil.
- Prepare 1 tbsp of ● Ponzu sauce (or lemon juice).
- Get 1 1/2 tbsp of ●Soy sauce.
- Take 1 tsp of ●Yuzu pepper paste.
Instructions to make Yuzu Pepper Chilled Pasta with Grilled Eggplant:
- Make several holes in the eggplant so that they will cook easier, and line them on a grill. Grill for about 10 to 15 minutes (5 to 7 minutes a side, flip over halfway through)..
- The time depends on the size of the eggplant, but aim to cook them long enough that it seems like they're a bit overcooked. The skin should become very wrinkly, and the eggplant should start to feel a bit heavier..
- Put the grilled eggplant in a bowl of ice water. Immediately peel the skin off from the bottom towards the stem end with your hands..
- Put the peeled eggplant in the refrigerator in the ice water to chill them quickly. Cook the pasta in the meantime, drain and cool down quickly under cold running water. Drain..
- While the pasta is cooking, put all the ● ingredients in a bowl to make the sauce. Chop up the myoga ginger and put into the bowl..
- Shred up the chilled eggplant with your hands and add to the Step 5 bowl. Taste and season with salt, and mix well with the drained pasta from Step 4..
- Mound the pasta on serving plates, top with shredded shiso leaves and shirasu, and serve..
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