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

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, yuzu pepper chilled pasta with grilled eggplant. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Yuzu Pepper Chilled Pasta with Grilled Eggplant is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Yuzu Pepper Chilled Pasta with Grilled Eggplant is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook 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. Take 4 Eggplants - small Japanese type
  2. Make ready 2 Myoga ginger
  3. Take 5 to 6 leaves Shiso leaves
  4. Prepare 3 tbsp Shirasu
  5. Prepare 200 grams Pasta (capellini or fedellini)
  6. Take 1 Salt
  7. Take 1 tbsp ●Olive oil
  8. Prepare 1 tbsp ● Ponzu sauce (or lemon juice)
  9. Make ready 1 1/2 tbsp ●Soy sauce
  10. Take 1 tsp ●Yuzu pepper paste
Steps 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.

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