Whole garlic cloves bathe for weeks in soy, grain vinegar and apple syrup, trading sharpness for mellow sweetness while keeping a snap that cuts through barbecue richness and perks up rice bowls.
I usually don’t like the mushy texture of eggplant, but this one is chewy and pleasantly firm—probably because it’s dried first. I absolutely loved the texture! Since there’s no meat, it’s perfect for my vegetarian lifestyle. I’ve never had a side dish like this anywhere before. I’m completely in love. It just feels healthy with every bite.
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