Pasta is not the only peperoncino! This is a recipe for "stir-fried eggplant in Japanese style" where you can enjoy the punchy taste of garlic and chili peppers with summer vegetables.

Rice goes on! Stir-fried eggplant Japanese style peperon

Season the eggplant in a Japanese-style Peperoncino style. The punchy flavor of chili and garlic is followed by the sweet and spicy Japanese flavor.

Material ( For 2-3 people )
Eggplant	Medium 3 to small 4
Olive oil	1 tablespoon
Garlic	2 pieces
Eagle talon	One
soy sauce	1 tablespoon
sweet sake	1 tablespoon
sugar	1 tsp

Pasta is not the only peperoncino! A recipe to enjoy the punchy taste of garlic and chili peppers with summer vegetables.

Stir-fried eggplant Japanese style peperon

material

3-4 tablespoons of eggplant 1 tablespoon of olive oil
2 garlic, 1 hawk's claw, 1 tablespoon soy sauce
1 tablespoon mirin
1 teaspoon sugar

How to make

Cut eggplant into small pieces, garlic into slices, and hawk's claws into round slices. Discard the hawk claw seeds (even if you like spicy food).

Heat olive oil in a frying pan over low heat and add garlic and hawk claws.

When the garlic is colored, add eggplant and fry.

When the eggplant becomes soft, add sugar, mirin, and soy sauce in that order, and simmer while mixing.

Completed when the water is removed.

What is its taste?

Spicy and punchy with garlic. When chewed, the sweet and spicy Japanese taste and the richness of the oil spread. The rich and flavorful taste is behind! It's perfect as a snack for rice or sake.

It's delicious even when it's cold, so you can make a lot of it. Stir-fried eggplant with juicy peperon that absorbs water and oil, if you can get it cheaply!