PREVIEW
... gplant completely inherits the characteristics of lamb skewers and oysters: simplicity.
The eggplant, split with a knife, is first brushed with oil, partly to increase the temperature and also to prevent the eggplant flesh from charring.
After brushing with oil, brush on a layer of soy sauce, then it’s exactly like the raw garlic sauce for oysters—a spoonful is scooped onto the eggplant flesh and spread out with the back of the spoon.
Once that’s done, the areas of eggpla ...
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