Ingredients
1 large Eggplant (slim Japanese type)
1/2 Onion
1 Sesame oil
1 Ponzu (with yuzu or whatever type you like!)
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
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Individual cups for perfectly shaped poached eggs
Seal out syn-propanethial-S-oxide — tear-free onion prep
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Seal out syn-propanethial-S-oxide — tear-free onion prep
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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cut the eggplant into 1-2 cm dice and soak in a bowl of water to get rid of the bitterness. slice the onion thinly and put into another bowl of water. drain the oil from the canned tuna. heat sesame oil in a pan, and stir fry the well drained eggplant until it has cooked through. let the eggplant cool down a bit, then transfer to a serving plate and top with the drained onion slices and tuna. add ponzu sauce just before eating. if you chill the dish, pour the ponzu sauce just before serving.