Japan | Vegetables | Eggplant

Nasu

(Japanese steamed sliced eggplant)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Eggplant, Japanese or Chinese stems removed 3 each
     
Soy sauce
Wasabi
Pickled ginger

METHOD

  1. Steam eggplant in a steamer for about 10 minutes till done. Do not overcook. Eggplant should be tender yet firm.
  2. Place eggplant between two plates and weigh down with some heavy canned food. Place in refrigerator and chill for 1-2 hours.
  3. Drain off exuded liquid and slice into 1/4" slices. Fan slices out on a platter. Serve as sashimi with soy sauce for dipping and a side of pickled ginger and wasabi.

NOTES

  • This dish can be served as part of an assortment of sashimi. Sashimi is normally raw fish, but this is a delightful vegetarian substitute with an interesting texture.