"Stir-fried eggplant salt konbu" recipe! Melting eggplant with salted kelp umami Sesame oil and white sesame

Introducing the "stir-fried eggplant salt konbu" recipe that combines eggplant and salt konbu. A menu where you can enjoy the umami of salted kelp, sesame oil and the aroma of white sesame when it melts juicy. For side dishes of rice and snacks of sake.

Stir-fried eggplant salt

Ingredients (for 2 people)

2 eggplants 2 tablespoons of sesame oil
2 tablespoons of salt konbu
2 teaspoons of white sesame

Stir-fried eggplant salt konbu How to make

Wash the eggplant to remove the calyx. Divide it in half vertically and slice it into thin slices of about 5 mm each.


Heat sesame oil in a frying pan over medium heat and fry the eggplant. When the eggplant is familiar with the oil, add salted sesame seeds and white sesame seeds and mix briefly.


Stir-fry until the eggplant is soft and complete.

What is the taste of stir-fried eggplant salt konbu?

Sliced eggplant has a juicy and melty texture. The umami of salted kelp that soaks into the chew overflows. Sesame oil and white sesame, plus a fragrant richness. It is a perfect dish for snacks of sake and side dishes of rice. It is also recommended to make a large amount of eggplant with 1 tablespoon of sesame oil / salt and 1 teaspoon of white sesame.