From Kentetsu's side dish series 'Serve This With Anything'. This exquisite recipe uses summer vegetables from your fridge (eggplant, bell peppers, tomatoes) and finishes them with an all-purpose Chinese-style nanban sauce. The combination of grilled vegetables and fresh tomatoes makes this dish perfect with rice or drinks.
Ingredients
Main Ingredients (Generous batch)
- Eggplant: 2
- Tomato: 1-2
- Bell Pepper: 2
Seasonings
- Vegetable Oil: 3-4 tbsp
- [A] Grated Ginger: 1 clove equivalent
- [A] Grated Garlic: 1 clove equivalent
- [A] Soy Sauce: 2 tbsp
- [A] Sugar: 2 tsp
- [A] Vinegar: 1.5 tbsp
- [A] Sesame Oil: 1 tbsp
- [A] Finely Chopped Scallion: 10cm
- [A] Water: 1 tbsp
Steps
- Finely chop 10cm of scallion after making diagonal slits.
- In a bowl, combine 1 clove equivalent of grated ginger, 1 clove equivalent of grated garlic, 2 tbsp soy sauce, 2 tsp sugar, 1.5 tbsp vinegar, 1 tbsp sesame oil, 1 tbsp water, and the chopped 10cm scallion. Mix well to create the marinade.
- Heat the prepared marinade in the microwave.
- Cut 2 bell peppers in half lengthwise, remove stems and seeds, and chop into rough pieces.
- Cut 1-2 tomatoes into 8 wedges.
- Cut 2 eggplants in half lengthwise, then in half again. Score the skin in a cross-hatch pattern. (This helps the flavor penetrate the skin easily).
- Heat 3-4 tbsp vegetable oil in a frying pan. Add the eggplant, coat with oil, and grill until golden brown on the skin side. (Minimizing oil and grilling the skin side first helps maintain color).
- Remove the eggplant and grill the bell peppers in the same pan until golden brown on both sides.
- Arrange the grilled eggplant and bell peppers, along with the cut tomatoes, in a storage container or tray.
- Pour the warm, heated marinade over the vegetables while they are still hot. (Pouring the marinade over hot vegetables helps the flavors meld well).
- Let it cool to room temperature, then chill in the refrigerator until the flavors have fully infused. Then it's ready!
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