I did not get a picture of my favourite dish from the restaurant in my previous post. But that does not mean that I did not vow to recreate the mix of flavours at my earliest convenience!
The original dish was with fish roe, but I decided to replace it with eggplant for a more vegetarian twist on it. It worked pretty well, although I might try pureeing the eggplant next time instead of frying it up. (I know there’s vegetarian roe… er… but no. There’s no point in even buying that.)
“Japanese Carbonara” with eggplant
Spaghetti enough for 2 people (depending on your preferred portion size)
2 egg yolks
1/3-1/2 eggplant (depending on the size of your eggplant)
A small piece of leek or a spring onion, very thinly sliced
Nori, cut into thin strips (I used egg furikake with nori)
(optional) Parsley for decoration
Slice the eggplant and salt it, set to drain for at least 15 minutes.
Pat dry and cut into small pieces, fry with a little salt in neutral oil. (You could use smoked salt to add a little smokyness, I used a few crumbs of smoked chili instead for some extra zing!)
At this point you can also start boiling the pasta al dente in a big pot of salted water.
When the pasta and the eggplant are done (this should ideally coincide in time), drain the pasta, toss it with the cream and arrange on two plates. Arrange the eggplant, leek/spring onion, parsley and egg yolks on top. Sprinkle over the nori and done!
Eat with chopsticks if you can, stirring in the yolk at the table.