Name: Grilled eggplant pickles...Grill the eggplant and put the pickle
Total time: 60 min
Yield: 6
Ingredients: Branch 5ea; perilla oil suitably; Sesame suitably; Bottled water 600ml; Seasoned soy sauce 1/2cup; thick soy sauce 1/3cup; brown rice vinegar 300ml; brown sugar 1T; Oligosaccharide 2/3cup

10K Recipe

Grilled eggplant pickles...Grill the eggplant and put the pickle

Eggplants should be cooked because they can't be eaten raw. So you have to grill the eggplant first, cook it, and put the pickles in it. I came across this recipe and put eggplants as pickles for the first time. It's suitably sour and appetizing.

6 serving

Within 60 minutes

elliws재원맘

Ingredients

Branch

5ea
perilla oil

suitably
Sesame

suitably
Bottled water

600ml
Seasoned soy sauce

1/2cup
thick soy sauce

1/3cup
brown rice vinegar

300ml
brown sugar

1T
Oligosaccharide

2/3cup

Cooking Steps: STEP 1/13

Wash eggplants thoroughly with flour. Remove the shell from the top by pushing it all the way. This part that is different from cucumber has medicinal properties. (Good for bronchitis)

STEP 2/13

Cut the eggplant into 5cm pieces and serve in 4 pieces.

STEP 3/13

Heat the frying pan slightly, put 2 tons of perilla oil, and spread it evenly on the pan with a kitchen towel.

STEP 4/13

Roll the eggplant from the white side.

STEP 5/13

Grill all four sides.
When you bake the first plate, wipe the pan clean again and sprinkle 2 tons of perilla oil to bake it repeatedly.

STEP 6/13

You can roll it a little bit like the picture in the picture. (soft)

STEP 7/13

Spread the broiled eggplant on a tray and let it cool.

STEP 8/13

I use seasoned soy sauce. Each house has a different concentration of salty taste, so adjust the ratio.

STEP 9/13

Pour 600ml of bottled water, half a cup of flavored soy sauce, and 1/3 cup of dark soy sauce into a pot. Add 1T of brown sugar and bring to a boil.

STEP 10/13

When it starts to boil, pour in 2/3 cups of oligosaccharide. Mix well with a wooden spoon.

STEP 11/13

Pour 300ml (3 cups) of brown rice vinegar. When it boils, turn off the heat.
(Taste) If the sourness of vinegar is too strong for your taste, boil it a little longer. (Volatile) Let the soy sauce cool completely.

STEP 12/13

Put cold eggplant and sauce water in a hot sterilized airtight container.
Leave the day at room temperature and eat it two days after going straight to the refrigerator.
When you make it in bulk, boil the soy sauce water again, cool it down, and pour it again.

STEP 13/13

Place the eggplant on a plate and sprinkle with a little sesame.

Buy eggplants that are as chubby and 10cm long as possible. (8 pieces per branch) Since the eggplant is baked once, pour the cooled soy sauce water. If you don't have soy sauce, add water and equivalent of dark soy sauce, and boil it with 3 dried peppers, 1/4 onions, 1/4 apples, 3 green onion roots, 2 t of garlic, 1 t of ginger, and 3 t of soju. Water: dark soy sauce: vinegar 1:1:1 ratio is basic, but...If vinegar is added in the same amount, the sour taste is too strong and it doesn't go well with eggplants. You need to put in less.

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