Japanese Pickles Recipes - Japanese Pickled Eggplant Recipe

  
 

Japanese Pickles Recipes - Pickled Eggplant Recipe

Ingredients

  • 8 oz (250 g) Japanese eggplants, washed, halved lengthwise and cut into 1/2 in (1 cm) slices

  • 2 teaspoons salt

  • Toasted sesame seeds, crushed, to garnish (optional)

Method:

  1. Sprinkle the eggplants with the salt and set aside for 10 minutes. Squeeze gently in a muslin cloth to remove moisture. Serve garnished with the sesame seeds.