Autumn Eggplant In Spicy-Sweet Vinegar Marinade | PBS Food

Name: Autumn Eggplant In Spicy-Sweet Vinegar Marinade | PBS Food
Ingredients: 2 Japanese Italian or Dutch eggplants, or 1 small American eggplant, stemmed and cut lengthwise in quarters; 2 small fennel bulbs cut lengthwise in quarters; 1 small radicchio trimmed and cut lengthwise in quarters; Vegetable oil for frying; 1 to 2 tablespoons minced parsley for garnish; 1 cup komezu (rice vinegar); 1/4 cup sugar; 2 tablespoons shoyu (soy sauce); 1 teaspoon salt; 2 akatogarashi (Japanese dried red chili pepper) stemmed and seeded, or 1 teaspoon dried red

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by Chef Hiroko ShimboKnown in Japan as namban-nasu, this delicious dish can be prepared up to a day in advance.

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Ingredients

2 Japanese Italian or Dutch eggplants, or 1 small American eggplant, stemmed and cut lengthwise in quarters
2 small fennel bulbs cut lengthwise in quarters
1 small radicchio trimmed and cut lengthwise in quarters
Vegetable oil for frying
1 to 2 tablespoons minced parsley for garnish
1 cup komezu (rice vinegar)
1/4 cup sugar
2 tablespoons shoyu (soy sauce)
1 teaspoon salt
2 akatogarashi (Japanese dried red chili pepper) stemmed and seeded, or 1 teaspoon dried red