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Japanese aubergine preserved in a basil pickle

A spectacular, almost transparent preparation of Japanese aubergine.

Makes 150g.

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Allergens and dietary requirements

  • Vegan

Ingredients

180
g
rice vinegar
60
g
water
40
g
sugar
20
g
salt
20
g
Thai basil
20
g
basil
8
Japanese aubergines

Scale recipe

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