Marinated Eggplant

Directions

1. 1
   Peel the skins from the eggplant and cut lengthwise in half, then wrap them in saran wrap and cook in microwave for 2 minutes at 500 W. Finely mince the Japanese leek and ginger.
2. 2
   The eggplants should be soft and tender.
3. 3
   Lightly wipe off excess liquid.
4. 4
   Combine all ingredients and immerse the eggplants.
5. 5
   It can be eaten right away, but it is best after marinating for about 1 to 2 hours.
6. 6
   This is how ours looks when preserving.
7. 7
   Before serving, I put it in the microwave and then sprinkle dried bonito flakes before serving.
8. 8
   In the summers, it tastes great chilled.
9. 9
   This is how it looks if you don't remove the skins before deep frying.
10. 10
    Have fun trying it out with some garlic-seasoned, spicy sesame oil in the dipping sauce.