Brown Enoki Mushroom Wrapped in Eggplant

Wrap brown enoki mushrooms in long eggplant,
and season simply with just salt and white pepper.
Bake until golden brown in the oven, then finish with a splash of ponzu for a refreshing taste.
Because it is simple, the natural flavor of the ingredients really stands out.

[Ingredients] (Makes a manageable amount)
・Long eggplant... 2 pieces
・Brown enoki mushrooms... 1 bunch
・Coarse salt... as needed (to draw out moisture from the eggplant)
・Salt, white pepper... a little of each
・Olive oil... as needed
・Ponzu...as needed

[Instructions]
1. Preparation
・Remove the stems from the long eggplants and slice them lengthwise into quarters.
・Lightly sprinkle with coarse salt to draw out the moisture.
　*For the center pieces of the long eggplant, lightly sprinkle both sides with coarse salt to draw out the moisture.
・Once moisture appears on the surface of the eggplant, rinse under running water
　and pat dry with a paper towel.
・Remove the root ends of the brown enoki mushrooms and divide into 8 portions.
・Wrap the brown enoki mushrooms with the long eggplant and secure with a toothpick.

2. Baking
・Preheat the oven to 250°C.
・Add a small amount of olive oil to a heat-resistant dish,
　and arrange the brown enoki wrapped in long eggplant.
・Lightly season with salt and white pepper.
・Bake one side at 250°C for 14 minutes, then flip over
　and bake for another 14 minutes at 250°C to finish.

3. Plating
・Arrange on a plate, drizzle with ponzu, and it's ready!

[Quick Note]
・White enoki mushrooms are also fine. Brown enoki have a stronger flavor,
　which adds more fragrance when baked.

Next time, I will share the recipe for "Komatsuna and Carrot Lightly Pickled Egg Rice Bowl".

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