Capellini with Pickled Eggplant

20240828 #breakfastdiary 1161, 22°C/clear, 25min/workout (S, M) Is that an autumn breeze? Boil the capellini in salted water. Boil it thoroughly and rinse in cold water. (al dente 🙅) Plate the capellini, top with the pickled eggplant and okra I made last weekend, and pour over the leftover soy sauce from the pickled eggplant. A little sesame oil on top wouldn't hurt either, depending on your taste. 🍆Pickled eggplant Add kelp to 300ml of water, and once it just starts to boil, remove the kelp. Add 3T soy sauce, 2T cooking wine, and 1T sugar, and simmer a bit longer. Cut the eggplant into finger-sized pieces and sauté in a heated pan with olive oil. Put the eggplant in a jar, pour over the soy sauce, and let it sit for a while.

1 serving capellini, pickled eggplant, 1T okra, (optional) 1t sesame oil

1. Boil the capellini in water with 2t salt, then rinse in cold water. 2. Plate the capellini, top with the pickled eggplant and okra, and pour over the soy sauce from the pickled eggplant.