Deep Fried vegetables marinated with tomato sauce
Ingredients (serves 2-3)
2 sweet green peppers
3-4 oba (Japanese basil）
6-8 grape tomatoes
Olive oil 25g
Cut eggplant in crescent slices of 5mm thinness
Chop green pepper into small dice as same size as eggplant
Cut tomato into 8 pieces
Sprinkle 1 tsp salt and let sit for 10 min to extract excess sauce out.
Put 25g olive oil with the tomato sauce above to marinade (Don’t crush the tomatoes!).
Deep fry cut eggplants and green peppers to a frizzle.
Mix up all lightly and marinate in the refrigerator.
Pile the shredded oba on top of the marinade as you want.
Now Bess’s plate is ready to serve!