【Materials】 (For 2 people)
Manganji peppers…3 stalks
Eggplant…2 stalks
Deep-frying oil…Appropriate amount
Japanese ginger…1/2 piece
White dashi stock…2 teaspoons
Soy sauce…2 teaspoons
Water…200cc
Potato starch…1 tablespoon
Water…1 tablespoon

Manganji pepper and eggplant in thick sauce

【How to make】
①Cut the Manganji peppers into 3cm lengths.
②Cut the eggplant into large chunks.
③Cut the Japanese ginger into thin strips.
④Quickly deep fry ① in oil heated to 170°C, and deep fry ② until a bamboo skewer can be inserted easily.
⑤Add water, white dashi stock, and soy sauce to a small saucepan and place over medium heat. Once hot, add water-dissolved potato starch to thicken.
⑥Place ④ in a bowl, pour ⑤ over it, and garnish with ③.

【Points】
Manganji peppers and eggplant are two ingredients that go well with oil. In this season when the heat lingers, the flavor of the Japanese ginger gives it a refreshing finish.

                                                            by  Masako Yoshimura(Culinary expert,Registered dietician)