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!
- 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
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).