Adam Liaw

Ingredients

• 2 Japanese eggplants, or ½ a globe eggplant
• 6 slices butternut pumpkin, ½ cm thick
• 1 red capsicum, seeds removed and cut into large pieces
• 2 cups vegetable oil, for deep frying
• Steeping stock
• 1 cup bonito stock
• 2 tbsp sake
• 2 tbsp soy sauce
• To serve
• 1 spring onion, finely sliced
• 1 tbsp bonito flakes, to serve
• ½ tsp grated ginger