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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 8 |
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Autumn Eggplant in Spicy Sweet Vinegar Marinade. Chef Hiroko Shimbo's recipe for Victory Garden. Ingredients:
2 japanese eggplants or 1 small american eggplant |
2 small fennel bulbs |
1 head radicchio |
vegetable oil (for frying) |
1 -2 tablespoon minced parsley, garnish |
1 cup rice vinegar |
1/4 cup sugar |
2 tablespoons braggs liquid aminos or 2 tablespoons soy sauce |
1 teaspoon salt |
2 japanese dried red chili peppers, stemmed and seeded or 1 teaspoon dried red chili pepper flakes |
Directions:
1. stem the eggplant and cut lengthwise in quarters . If you are using a large American eggplant, cut it in half crosswise, and then lengthwise into 6 pieces.
2. cut the fennel lengthwise in quarters
3. Trim and cut the radicchio lengthwise in quarters
4. The Japanese dried chili peppers are called akatogarashi. They should be stemmed and seeded.
5. Combine marinade vinegar, sugar, Braggs and salt in pot and bring to boil, stirring. Add chili peppers. Remove from heat. Transfer to flat container and set aside.
6. In a wok, heat 2-inches of the vegetable oil to 350°F In small batches cook by adding the vegetables. They should be ightly golden, about 2 minutes. Drain the vegetables well in a colander to remove excess oil.
7. While the vegetables are hot, transfer them to the marinade. Let the vegetables cool in the marinade, then cover the container with plastic wrap and store it in the refrigerator.
8. Garnish just before serving.
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