Click here to read the Spanish version.
The three-star chef from Malaga, who has more than 20 restaurants in 6 countries, has now wanted to get closer to his community by opening his home kitchen to teach them how to cook ‘Como Dani‘.
In the new series, which premieres a new chapter every Wednesday, he shares with his followers simple recipes with which to ‘cook without fear’ and ‘elevate your dishes to another level’, as he expresses in the bio of his Instagram.
After having captivated his followers with some crispy chicken wings, Dani has launched an episode with which to learn how to make ‘a great plate with eggplant in the microwave’, offering variety to the product in question.
Ingredientes
One eggplant
100 grams of soybeans
65 grams of yuzu juice
85 grams of rice vinegar
Kale leaves
Elaboración
- Make small cuts in the eggplant and in the stem.
- Put it in the microwave, wrapping the dish with plastic wrap.
- Microwave the vegetable for 5 minutes at 1,000 watts.
- Take it out and remove the skin. Let it cool.
- Meanwhile, prepare the ponzu sauce by mixing the soy, yuzu juice and rice vinegar.
- Then place the kale leaves in a bowl to blanch them, adding a little water, and wrapping it also with transparent paper.
- Microwave for 2 minutes at 1000 watts.
- Slice the eggplant and place it on a small plate.
- Add the ponzu sauce and the crispy kale leaves.
- Finish the dish with a sprinkling of black and white sesame seeds.
