Eggplant Tataki

Cut the eggplants in half lengthwise and cut a narrow strip of 2 to 3 mm of skin off the bottom of each half, keep that aside to fry later.

Steam the halved eggplants for 30 min at 100°C or in a steamer, on their cut side so that it stays nice and flat for frying later.

Let them cool down, pat them dry.

Mix all the marinade ingredients together firmly until a smooth paste forms and generously brush the cut side with it, also a little on the bottom.

Let it marinate for 1 night or more.

Cut the bottom and skin into super thin strips and fry them until golden brown and crispy in a frying pan with 150 ml oil, place them on kitchen paper and sprinkle with some salt.

Pat the eggplants dry again, otherwise they will splatter too much in the pan.

Heat a frying pan with the remaining oil and place the eggplants cut side down in the pan, press down well so they caramelize evenly, let them fry for about 10 minutes.

Turn them occasionally, cut them into pieces and place them back whole on a plate, sprinkle with crispy skin, chopped peanuts, and coriander.

Mix soy sauce and lime juice and serve alongside.

Place the rest of the garnish and sauce on the table.