A pepper-and-eggplant twist on Japan's quick-pickle tradition, tsukemono, nasuzuke is made by lightly charring sliced eggplant in the airfryer and marinating it in soy sauce, rice vinegar and ginger. Needing no long wait, it also packs neatly into a lunch box.
Cut the eggplant into thin round slices; if left too thick, the outside can burn in the airfryer before the inside cooks.
Set the airfryer to 200°C and cook the slices for 12 minutes until the edges lightly char; if you do not have an airfryer, you can char them for a similar time under the grill setting of an oven preheated to 200°C.
Mix the soy sauce, rice vinegar, sugar, salt and ginger to make the marinade.
Dip the charred eggplant slices in the marinade and let them sit in the fridge for 18 minutes, then sprinkle with sesame seeds before serving.
If you do not slice the eggplant thinly, the outside can burn before the inside cooks in the airfryer. Shortening the marinating time keeps the flavour from fully soaking in, so let it sit for at least the time given. Allergens: contains soy and sesame.
İlk turşu denememdi ve patlıcanı dilimlerken gereğinden ince kestim, airfryer'da neredeyse tamamen yanacak hale geldi; tecrübesizliğim yüzünden turşu sert ve acımsı bir tat aldı, bir dahakine daha kalın dilimleyeceğim.
Tarifte airfryer'da 12 dakika közlemek yazıyor, ben tam o kadar tuttum ve patlıcan güzelce yumuşayıp hafif kömür kokusu aldı; marine süresini 18 dakika yerine 10 dakikada kestim, tat biraz daha hafif kaldı ama yine de güzeldi.
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