Easy super horse "Eggplant and summer vegetables grilled" recipe!

A dish where you can enjoy plenty of summer vegetables such as eggplant, bitter gourd, and cherry tomatoes. It's very easy because you just bake the vegetables and soak them in the seasoning. By all means for regular vegetables!

Material ( For 2 people )
Eggplant	1-2
Bitter gourd	1/2
Mini Tomato	5-6 pieces
Shiitake	2-3 pieces
oil	Appropriate amount
Noodle soup	150-200cc
water	100cc
sugar	1 tsp
Grated ginger (tube is OK)	1 tsp

Introducing the recipe for "grilled eggplant and summer vegetables", which is soaked in soup stock. Deliciousness that makes you want to fill your mouth! It's a simple side dish that you just bake and soak in seasonings. It tastes better when cooled well. It is also recommended for making!

Grilled eggplant and summer vegetables

material

Click here for what to prepare.

Eggplant 1-2 bitter gourd 1/2 mini tomato 5-6 shiitake mushroom 2-3 oil Appropriate amount noodle soup 150-200cc
Water 100cc
1 teaspoon sugar
Grated ginger (tube is OK) 1 teaspoon

Please adjust the amount of noodle soup according to the concentration rate and taste.

How to make

Wash the bitter gourd, cut off both ends, cut in half vertically and remove the cotton and seeds.


For thin slices with a width of 3 to 4 mm. If you have time, lightly salt it and leave it for about 10 minutes, then wash it with water to soften the bitterness.


Wash the eggplant to remove the calyx and calyx, cut into 7-8 mm wide slices, and soak in water to remove the lye.

[Reference link] Eggplant preparation method

[Reference link] How to remove eggplant lye


Take the shiitake mushrooms and cut them into 4 equal parts. If you like, slice the shaft into thin slices.

[Reference link] How to prepare shiitake mushrooms


Remove the calyx from the cherry tomatoes and wash them.


Put noodle soup, water, sugar and ginger in a storage container such as Tupperware.


Heat the oil in a frying pan and fry the drained bitter gourd, eggplant, shiitake mushrooms, and cherry tomatoes.


Raise the whole from the browned one and put it in a container with noodle soup.


After transferring everything to a container, remove the rough heat, and when it cools, cover it and put it in the refrigerator. When it's chilled and ready to eat, serve it in a bowl and it's done!

What is the taste of grilled eggplant and summer vegetables?

Eggplant with a crispy and pleasant texture and softness that melts. The target textures alternate, and sometimes the cherry tomatoes pop. A feast of luxurious summer vegetables that spreads in the mouth with the bittersweet bitterness of bitter gourd, the juiciness of eggplant, the sweetness of tomatoes, and the flavor of shiitake mushrooms. The soup stock of the noodle soup is soaked in the umami flavor.


Surprisingly, I personally think that cherry tomatoes are especially delicious. I think that it is often eaten raw, but when it is baked, the umami of the dashi stock is moderately stained, and it is very delicious in harmony with the fresh sweetness of tomatoes. It may pop a little when baking, so be careful when cooking!