Eggplant with bonito
2 servings
30 minutes
Eggplant with bonito is an unusual combination of Japanese and European cuisine that creates a harmony of flavors. The eggplant, soaked in spicy Thai sauce and rich bulgogi sauce, acquires a deep and savory taste. Its tender flesh, with a light crispy crust after frying, is perfectly complemented by the smoky-salty aroma of dried bonito tuna flakes. The yogurt served with the dish adds freshness and softens the spiciness. This recipe reflects the art of gastronomy where simple ingredients are transformed into a refined dish. Served as an exquisite appetizer or light main course, it is perfect for lovers of rich and exotic flavors. It pairs well with white wine or chilled green tea.
1
Prepare the sauce. Mix bulgogi sauce and Thai chili sauce until smooth.
- Bulgogi sauce: 90 g
- Thai hot sauce (sriracha): 180 g
2
Cut the eggplant in half lengthwise. Then make deep cross cuts in the flesh of one half. Sprinkle sea salt, freshly ground pepper, and olive oil on the flesh.
- Eggplant: 300 g
- Sea salt: to taste
- Ground black pepper: to taste
- Olive oil: 20 ml
3
Fry the prepared eggplants for 2 minutes on each side.
- Eggplant: 300 g
4
Pour the prepared sauce over the eggplant and place it in the oven preheated to 180 degrees for 10 minutes.
- Bulgogi sauce: 90 g
- Thai hot sauce (sriracha): 180 g
5
Pour a little more sauce over the prepared eggplant. Place the cooked eggplant and sprinkle it with tuna flakes. Serve with yogurt.
- Bulgogi sauce: 90 g
- Bonito flakes (katsuobushi): 4 g
- Plain (natural) yoghurt: 80 g
