Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, low-calorie stewed eggplant side dish. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Low-Calorie Stewed Eggplant Side Dish is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Low-Calorie Stewed Eggplant Side Dish is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook low-calorie stewed eggplant side dish using 7 ingredients and 6 steps. Here is how you cook it.
Ingredients
The ingredients needed to make Low-Calorie Stewed Eggplant Side Dish:
- Prepare 2 Eggplants
- Take 300 ml Dashi stock (or 1 teaspoon dashi stock powder)
- Get 1 tbsp ◎Sake
- Get 1 tbsp ◎Sugar
- Take 1 tbsp ◎Soy sauce
- Make ready 180 grams Grated daikon radish
- Take 1 Yuzu pepper paste
Instructions
Steps to make Low-Calorie Stewed Eggplant Side Dish:
- Halve eggplants lengthwise, remove the stems, and score skin in a lattice pattern. Parboil in water to remove the bitterness. Gently pat to remove the excess water.
- Boil in dashi soup stock.
- Add the ◎ ingredients and boil over medium heat.
- Grate the daikon radish.
- Transfer eggplant to plate and top with grated daikon, and a small dab of yuzu pepper paste on top.
- Bon appetit!
So that’s going to wrap this up for this exceptional food low-calorie stewed eggplant side dish recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
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