なすの酢醤油漬け
Japan
Ingredients
2 eggplants
2 tsp crushed garlic
2 tbsp soy sauce
2 tbsp vinegar
Algorithm
Cut the eggplant lengthwise into 0.5 mm slices, fry from both sides with ample vegetable oil and set aside on a kitchen towel to get rid of excess oil. Mix the vinegar with the soy sauce. Soak each aubergine slice in the sauce and stack adding garlic evenly to each layer. Serve cold with rice.