Easiest Way to Prepare Eric Ripert Yuzu Pepper Chilled Pasta with Grilled Eggplant

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, yuzu pepper chilled pasta with grilled eggplant. It is one of my favorites food recipes. This time, I am going to 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 in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Yuzu Pepper Chilled Pasta with Grilled Eggplant is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. 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. Prepare Eggplants - small Japanese type
2. Get Myoga ginger
3. Take to 6 leaves Shiso leaves
4. Get Shirasu
5. Take Pasta (capellini or fedellini)
6. Get Salt
7. Take ●Olive oil
8. Get ● Ponzu sauce (or lemon juice)
9. Make ready ●Soy sauce
10. Prepare ●Yuzu pepper paste

Instructions 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.

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