Chilled Eggplant with Shiso and Soy Sesame Dressing
Enjoy this easy 5-minute chilled eggplant recipe topped with shiso and Kewpie Japanese-style Soy Sauce with Sesame Seeds Dressing. Refreshing and ideal for hot days.
Ingredients (Serves 2)
- 3 Japanese eggplants (about 220g)
- 4 shiso leaves (about 4g), finely shredded
Kewpie Japanese-style Soy Sauce with Sesame Seeds Dressing, to taste
Instructions
- Trim the stems from the eggplants. Wrap each in plastic wrap and microwave on 600W for about 3 minutes and 30 seconds.
- With the wrap still on, transfer the eggplants to a bowl of cold water to cool. Once cooled, remove the wrap and tear the eggplants into bite-sized pieces.
- Arrange the eggplant pieces on a plate. Top with shredded shiso leaves and drizzle generously with the sesame soy dressing.
Tips
- Adjust the microwave time depending on your appliance and the size of the eggplants.
- This dish is especially refreshing when served chilled.
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