Cooks in: 12h 40mins
+ 12h
Levels: Easy
Serves: 4
List of Ingredients
- 2 of long, darkskinned eggplants
- 12 OZ. of mixed vegetables (chunks of fennel, cherry tomatoes, slices of celery, rings of spring onion, radishes, fresh chili pepper)
- 4 OZ. of soy sauce
- 4 OZ. of mirin
- 1 1/2 TBSP. of raw cane sugar
- Dry white wine
- Cornstarch
- Dried shiitake mushrooms
- Salt
- White wine vinegar
- Extravirgin olive oil
Method
1
Make “quick” pickled vegetables: put the mixed vegetables in a food-safe plastic bag, add 1 cup of vinegar, 1 cup of extra-virgin olive oil and a generous amount of salt. Close the bag, getting rid of as much of the air as possible, and let marinate for 12 hours.
2
Put the soy sauce, mirin and 2 shiitake mushrooms in a small pot and let soak for 1 hour. Bring 1/2 cup of wine to a boil to allow the alcohol to evaporate. Dissolve 4 teaspoons of cornstarch in 2 tablespoons of cold water. Pour the boiled wine into the pot with the mushrooms, adding the sugar, bring it to a boil and stir in the cornstarch, cook for another 2-3 minutes to make a sweet and sour sauce that isn’t too thick.
3
Partially peel the eggplant, cut lengthwise into 4 wedges, then into uneven chunks. Cook on a lightly greased griddle for 4 minutes on each side. Transfer to plates and serve topped with the sweet and sour sauce and the pickled vegetables, drained.