Name: Yuzu Kosho Eggplant Carpaccio
Ingredients: Yuzu Kosho Dressing; • 1 tbsp YUZUCO 100% yuzu juice; • 2/3 tsp YUZUCO yuzu kosho; • 1 tbsp extra-virgin olive oil; • 1/2 tsp soy sauce; • 1/4 tsp sugar or maple syrup; • A pinch of freshly ground black pepper; • 1 1/2 tbsp finely chopped red onion; Eggplant Carpaccio; • 1 medium eggplant; • Olive oil, for cooking; • A pinch of salt, plus more to taste; • Fresh dill, for garnish

dishes

Yuzu Kosho Eggplant Carpaccio

An easy appetizer for warm days and casual gatherings.

By @harus_cuisine

see recipe below

yuzu kosho eggplant carpaccio on a white plate

Ingredients

Yuzu Kosho Dressing

• 1 tbsp YUZUCO 100% yuzu juice

• 2/3 tsp YUZUCO yuzu kosho

• 1 tbsp extra-virgin olive oil

• 1/2 tsp soy sauce

• 1/4 tsp sugar or maple syrup

• A pinch of freshly ground black pepper

• 1 1/2 tbsp finely chopped red onion

Eggplant Carpaccio

• 1 medium eggplant

• Olive oil, for cooking

• A pinch of salt, plus more to taste

• Fresh dill, for garnish

Instructions

Step 1

Peel the eggplant and cut it lengthwise into 1 cm-thick slabs.

Step 2

Heat a frying pan over medium heat. Add enough olive oil to lightly coat the bottom of the pan.

Step 3

Add the eggplant and cook until golden brown on one side. Flip the slices, then add about 3 oz (90 ml) water to the pan. Cover with a lid and let the eggplant steam until tender.

Step 4

Once the eggplant is soft, silky, and fully cooked through, remove it from the heat and let it cool slightly.

Step 5

While the eggplant cools, combine all of the dressing ingredients in a small bowl and mix well.

Step 6

Arrange the cooked eggplant on a serving plate and season lightly with a pinch of salt. Drizzle with the yuzu kosho dressing, then finish with fresh dill and enjoy!

In this recipe