Step-by-Step Guide to Make Perfect Yuzu Pepper Chilled Pasta with Grilled Eggplant

Hey everyone, it's John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, How to Make Homemade Yuzu Pepper Chilled Pasta with Grilled Eggplant. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Yuzu Pepper Chilled Pasta with Grilled Eggplant, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Yuzu Pepper Chilled Pasta with Grilled Eggplant delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Yuzu Pepper Chilled Pasta with Grilled Eggplant is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must 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 that.

I had some leftover cold grilled eggplant, so I tried using them in a pasta dish! This dish is made more delicious with a generous helping of yuzu pepper paste. Recipe by koumedesu

Ingredients and spices that need to be Prepare to make Yuzu Pepper Chilled Pasta with Grilled Eggplant:

1. 4 Eggplants - small Japanese type
2. 2 Myoga ginger
3. 5 to 6 leaves Shiso leaves
4. 3 tbsp Shirasu
5. 200 grams Pasta (capellini or fedellini)
6. 1 Salt
7. 1 tbsp ●Olive oil
8. 1 tbsp ● Ponzu sauce (or lemon juice)
9. 1 1/2 tbsp ●Soy sauce
10. 1 tsp ●Yuzu pepper paste

Steps to make 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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So that's going to wrap it up with this exceptional food How to Prepare Favorite Yuzu Pepper Chilled Pasta with Grilled Eggplant. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!