Eggplant with Sesame Ponzu Sauce

• Vegan
• Gluten free

• Produce

  • 1 Chinese long eggplant
  • 2 Green onions
  • 5 Shiso, leaves

• Condiments

  • 2 tbsp Ponzu

• Oils & Vinegars

  • 2 tbsp Sesame oil

Found on justonecookbook.com

Ingredients

• 2 green onions, finely chopped
• 5 shiso leaves, chiffonaded (optional)
• 1 Tbsp. sesame oil for pan frying
• 1 Chinese long eggplant
• 2 Tbsp. Ponzu
• 1 Tbsp. sesame oil
• ¼ tsp. Konbucha (or salt): This is not Kombucha, a fermented drink. Konbucha/Kobucha is made from Konbu seaweed.

Directions

• Finely chop green onions and cut shiso leaves into chiffonade.
• In a small bowl, combine all the ingredients for Seasonings and mix all together. Keep in the fridge until you are ready to serve.
• In a non-stick frying pan, heat sesame oil on medium high heat. While heating up, slice the eggplant into ¼ inch thickness. Before eggplant start to change color, immediately start cooking. Brown both sides of eggplant.
• When eggplant is done cooking, place it on the serving dish.
• Sprinkle green onions. If you like it eat it cold, keep the plates in the fridge until you are ready to serve.
• Put Shiso leaves on top and pour the Seasonings over the eggplant.