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

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, yuzu pepper chilled pasta with grilled eggplant. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Yuzu Pepper Chilled Pasta with Grilled Eggplant is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Yuzu Pepper Chilled Pasta with Grilled Eggplant is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook yuzu pepper chilled pasta with grilled eggplant using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Yuzu Pepper Chilled Pasta with Grilled Eggplant:

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

Steps 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.

So that is going to wrap it up for this special food yuzu pepper chilled pasta with grilled eggplant recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!