Tataki from Aubergine

Cut the aubergines in half lengthwise and cut a narrow piece of 2 to 3 mm peel, at the bottom of each half piece, keep it separate to bake later.

Steam the half aubergines for 30 minutes at 100 ° or in Stoomompot, on their cutting edge so that it stays nice and flat for baking later.

Let them cool, pat them dry.

Mix everything for the marinade firmly under each other until a smooth pasta and brush the cutting edge with it, also a bit on the bottom.

Leave 1 night or more.

Cut the bottom and peel into super thin strings and fry them until golden brown in a frying pan in 150 ml of oil, place them on kitchen paper and sprinkle with some salt.

Pat the aubergines a bit dry again, otherwise they will splash too much in the pan.

Place a frying pan on fire with the rest of oil and place them with their cutting edge in the pan, press well so that they caramelize nicely evenly, let them bake for 10 minutes.

Turn them occasionally, cut them into pieces and put them in their entirety in a plate, sprinkle them with crispy peel, chopped peanuts and coriander.

Mix soy and lime juice and serve.

Put the rest of the garnish and sauce on the table.