Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, low-calorie stewed eggplant side dish. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Low-Calorie Stewed Eggplant Side Dish is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Low-Calorie Stewed Eggplant Side Dish is something which I’ve loved my entire life. They’re nice and they look fantastic.
Steps to Make Low-Calorie Stewed Eggplant Side Dish
To begin with this recipe, we must first prepare a few components. You can cook low-calorie stewed eggplant side dish using 7 ingredients and 6 steps. Here is how you can achieve it.
Ingredients
The ingredients needed to make Low-Calorie Stewed Eggplant Side Dish:
- Make ready 2 Eggplants
- Make ready 300 ml Dashi stock (or 1 teaspoon dashi stock powder)
- Take 1 tbsp โSake
- Prepare 1 tbsp โSugar
- Make ready 1 tbsp โSoy sauce
- Get 180 grams Grated daikon radish
- Get 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 โ 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!
As simple as that Recipe of Low-Calorie Stewed Eggplant Side Dish
So that is going to wrap this up with this exceptional food low-calorie stewed eggplant side dish recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
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