Kosher salt
12
oz. dried wide rice noodles
3
Tbsp. gochujang (Korean hot pepper paste)
1
Tbsp. white or yellow miso
6
Tbsp. extra-virgin olive oil, divided
1½
lb. medium eggplant, preferably Japanese, sliced ¾” thick
6
garlic cloves, thinly sliced
1
1” piece ginger, peeled, finely chopped
2
Tbsp. double-concentrated tomato paste
2
Tbsp. unsalted butter
3
scallions, thinly sliced
¼
cup chopped salted dry-roasted peanuts
Source : food
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