Fried japanese eggplant with seared tuna and pomegranate
( SERVES 4 )

Viva 29/1/2010

see more recipes by
Amanda Laird

Your
Rating:

Ratings: No ratings yet

(You can click on ingredients to see more related recipes)

4 pieces	Tuna, 150g each
1	Salt & freshly ground pepper, to season
1 tbsp	Vegetable oil
3	Eggplant, (Japanese), sliced lengthwise
1	Pomegranate

Heat a frypan, add a little oil then sear the tuna on both sides for 3-4 minutes, depending on the thickness. Season and let rest.
Wipe out the pan and reheat. Add a tablespoon of oil then the slices of eggplant and cook in batches for approximately 5 minutes or until golden and soft, turning once. Whisk together the oil, mirin, sesame and lemon.
Cut the pomegranate in half and remove the seeds by either picking out with the point of a knife or turn each half over in your hand and hit the back with a wooden spoon or something heavier, to knock the seeds out.
Plate the sliced tuna and eggplant on the greens then spoon over the dressing and scatter with pomegranate seeds.

Wine Match

$ VIEW DEAL