Lightly blistered with a sprinkling of sea salt, Shishito has rapidly become a popular finger food. At this time of summer, the weekly CSA (Community Shared Agriculture) supply always has a generous bag of these Japanese peppers. Here I change the shishito playbook by using it with CSA Japanese eggplant, for an equally simple and delightful result. Enjoy!
Special tools:
Wok.
Ingredients
- 4-5 Japanese long eggplants, chopped into chunks, soaked in plenty of water
- 8-10 shishito peppers, destemmed (use kitchen scissors)
- 2-3 garlic pods, chopped very fine
- 2 tbsp EVOO
- salt to taste
Method
Heat the oil with the finely chopped garlic. Drain and sdd the eggplants and salt. Mix well and then cover to let it cook in steam for 5-7 minutes, under medium heat. Mix in the shsishito and stir-fry for 2-3 minutes.
Notes, hints, tips:
- I use the Japanese chopping technique of chopping the eggplant into irregularly shaped chunks, by chopping at an angle.
- The kitchen scissors is very convenient for the peppers, to slit and remove the internal seeds.
An even easier microwave version: Mix all the ingredients well and place in a microwave-proof bowl and covered with moist kitchen paper towel. Nuke for 6 mins+3 mins (check and adjust appropriately).
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