Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, yuzu pepper chilled pasta with grilled eggplant. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Yuzu Pepper Chilled Pasta with Grilled Eggplant is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. Yuzu Pepper Chilled Pasta with Grilled Eggplant is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have yuzu pepper chilled pasta with grilled eggplant using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Yuzu Pepper Chilled Pasta with Grilled Eggplant:

1. Take 4 Eggplants - small Japanese type
2. Take 2 Myoga ginger
3. Make ready 5 to 6 leaves Shiso leaves
4. Prepare 3 tbsp Shirasu
5. Make ready 200 grams Pasta (capellini or fedellini)
6. Make ready 1 Salt
7. Get 1 tbsp ●Olive oil
8. Get 1 tbsp ● Ponzu sauce (or lemon juice)
9. Make ready 1 1/2 tbsp ●Soy sauce
10. Get 1 tsp ●Yuzu pepper paste

Instructions to make Yuzu Pepper Chilled Pasta with Grilled Eggplant:

1. Make several holes in the eggplant so that they will cook easier, and line them on a grill. Grill for about 10 to 15 minutes (5 to 7 minutes a side, flip over halfway through).
2. The time depends on the size of the eggplant, but aim to cook them long enough that it seems like they're a bit overcooked. The skin should become very wrinkly, and the eggplant should start to feel a bit heavier.
3. Put the grilled eggplant in a bowl of ice water. Immediately peel the skin off from the bottom towards the stem end with your hands.
4. Put the peeled eggplant in the refrigerator in the ice water to chill them quickly. Cook the pasta in the meantime, drain and cool down quickly under cold running water. Drain.
5. While the pasta is cooking, put all the ● ingredients in a bowl to make the sauce. Chop up the myoga ginger and put into the bowl.
6. Shred up the chilled eggplant with your hands and add to the Step 5 bowl. Taste and season with salt, and mix well with the drained pasta from Step 4.
7. Mound the pasta on serving plates, top with shredded shiso leaves and shirasu, and serve.
8. Ready to serve and ENJOY!

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