Yuzu Pepper Chilled Pasta with Grilled Eggplant
Yuzu Pepper Chilled Pasta with Grilled Eggplant

Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, yuzu pepper chilled pasta with grilled eggplant. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Yuzu Pepper Chilled Pasta with Grilled Eggplant is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Yuzu Pepper Chilled Pasta with Grilled Eggplant is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have yuzu pepper chilled pasta with grilled eggplant using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Yuzu Pepper Chilled Pasta with Grilled Eggplant:
  1. Get 4 Eggplants - small Japanese type
  2. Prepare 2 Myoga ginger
  3. Prepare 5 to 6 leaves Shiso leaves
  4. Make ready 3 tbsp Shirasu
  5. Prepare 200 grams Pasta (capellini or fedellini)
  6. Get 1 Salt
  7. Prepare 1 tbsp ●Olive oil
  8. Make ready 1 tbsp ● Ponzu sauce (or lemon juice)
  9. Take 1 1/2 tbsp ●Soy sauce
  10. Make ready 1 tsp ●Yuzu pepper paste
Instructions to make Yuzu Pepper Chilled Pasta with Grilled Eggplant:
  1. Make several holes in the eggplant so that they will cook easier, and line them on a grill. Grill for about 10 to 15 minutes (5 to 7 minutes a side, flip over halfway through).
  2. The time depends on the size of the eggplant, but aim to cook them long enough that it seems like they're a bit overcooked. The skin should become very wrinkly, and the eggplant should start to feel a bit heavier.
  3. Put the grilled eggplant in a bowl of ice water. Immediately peel the skin off from the bottom towards the stem end with your hands.
  4. Put the peeled eggplant in the refrigerator in the ice water to chill them quickly. Cook the pasta in the meantime, drain and cool down quickly under cold running water. Drain.
  5. While the pasta is cooking, put all the ● ingredients in a bowl to make the sauce. Chop up the myoga ginger and put into the bowl.
  6. Shred up the chilled eggplant with your hands and add to the Step 5 bowl. Taste and season with salt, and mix well with the drained pasta from Step 4.
  7. Mound the pasta on serving plates, top with shredded shiso leaves and shirasu, and serve.

So that is going to wrap it up for this exceptional food yuzu pepper chilled pasta with grilled eggplant recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!