Gastronomixs

Japanese aubergine preserved in a basil pickle

A spectacular, almost transparent preparation of Japanese aubergine. 

Recipe makes 150 grams.

Japanese aubergine preserved in a basil pickleEnlarge

Ingredients

180

g

rice vinegar

60

g

water

40

g

sugar

20

g

salt

20

g

Thai basil

20

g

basil

8

 

Japanese aubergines

Preparation method

Serving suggestions

Previous page