Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to make a special dish, yuzu pepper chilled pasta with grilled eggplant. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Yuzu Pepper Chilled Pasta with Grilled Eggplant is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Yuzu Pepper Chilled Pasta with Grilled Eggplant is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook yuzu pepper chilled pasta with grilled eggplant using 10 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Yuzu Pepper Chilled Pasta with Grilled Eggplant:
- Make ready 4 Eggplants - small Japanese type
- Make ready 2 Myoga ginger
- Take 5 to 6 leaves Shiso leaves
- Take 3 tbsp Shirasu
- Get 200 grams Pasta (capellini or fedellini)
- Get 1 Salt
- Prepare 1 tbsp ●Olive oil
- Make ready 1 tbsp ● Ponzu sauce (or lemon juice)
- Prepare 1 1/2 tbsp ●Soy sauce
- Make ready 1 tsp ●Yuzu pepper paste
Steps 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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