I have always been a fan of Japanese cooking and it seems I am not alone. Over the last few years Japanese-style restaurants and recipes are popping up everywhere as more people are looking for healthier alternatives without compromising on taste.
This recipe is a great way to cook aubergine as by boiling them, you remove any bitter juices and you ensure they are cooked. The combination of aubergine and tomato is a classic too. Perfect for vegetarians - try with a glass of Primitivo di Puglia. Have a lovely weekend!