Yaki Nasu Grilled Eggplant
This Japanese-style ginger eggplant dish is best served cold.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Fork
- Mason jar
- Grater
- Cutting board
- Refrigerator
Ingredients
- 1 eggplant
- thumb sized ginger
- 25 ml lime juice ((or ponzu if you can get it))
- 25 ml lemon juice
- 50 ml soy sauce ((tamari if gluten free))
- 25 ml rice vinegar
- 25 ml cider vinegar
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