EGGPLANT WITH PONZU & EDAMAME

 

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EGGPLANT WITH PONZU & EDAMAME

Course: Vegetable
Author: Chef Max Okamura

Equipment

  • Nonstick Pan
  • Shallow Bowl
  • Small Saucepan

Ingredients

  • 2 Medium Eggplant Cut Into ½ Inch Planks
  • ½ Cup Edamame Shelled
  • 2 Oranges Peeled and Segmented
  • Pickled Chilies Recipe Below
  • Ponzu As Needed
  • Garlic Chives Garnish
  • Mint Garnish

Pickled Chili

  • 4 oz. Water
  • 4 oz. Vinegar
  • 1 oz. Sugar
  • ¼ oz. Salt
  • ¼ tsp. Coriander Seed
  • ¼ tsp. Black Peppercorns
  • 1 Bay Leaf
  • 2 Red Chilies

Instructions

Prepare Pickled Chili.

  • Prepare brine by combining all ingredients except chilies into a small saucepan. 
  • Bring to a simmer to dissolve sugar, set aside to cool.
  • Slice chilies 1/8-inch thick.
  • Add to brine, let rest for at least 1 hour.

Prepare Eggplant and Plate.

  • Season eggplant with salt, and rest for 20 minutes. Rinse eggplant and pat dry.
  • In a nonstick pan, sear eggplant until golden. Remove and rest.
  • Add orange segments and edamame to a small bowl. Drizzle with olive oil and season with salt.
  • Plate eggplant in shallow bowl, top with edamame and orange segments, dress with ponzu, garnish with pickled chilies, mint, and garlic chives.
  • Serve and enjoy!