Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, low-calorie stewed eggplant side dish. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Low-Calorie Stewed Eggplant Side Dish is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Low-Calorie Stewed Eggplant Side Dish is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have low-calorie stewed eggplant side dish using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Low-Calorie Stewed Eggplant Side Dish:
- Get 2 Eggplants
- Prepare 300 ml Dashi stock (or 1 teaspoon dashi stock powder)
- Get 1 tbsp ◎Sake
- Get 1 tbsp ◎Sugar
- Prepare 1 tbsp ◎Soy sauce
- Make ready 180 grams Grated daikon radish
- Prepare 1 Yuzu pepper paste
Instructions 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 with this special food low-calorie stewed eggplant side dish recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
