A picture of Low-Calorie Stewed Eggplant Side Dish.

Low-Calorie Stewed Eggplant Side Dish

cookpad.japan @cookpad_jp

I had a craving for a low-calorie dish of eggplants while they were in season.

A refreshingly light, simple, and delicious dish. Recipe by Kyoku

I had a craving for a low-calorie dish of eggplants while they were in season.

A refreshingly light, simple, and delicious dish. Recipe by Kyoku

Low-Calorie Stewed Eggplant Side Dish

cookpad.japan @cookpad_jp

I had a craving for a low-calorie dish of eggplants while they were in season.

A refreshingly light, simple, and delicious dish. Recipe by Kyoku

I had a craving for a low-calorie dish of eggplants while they were in season.

A refreshingly light, simple, and delicious dish. Recipe by Kyoku

Saved

Ingredients

2 servings

2Eggplants
300 mlDashi stock (or 1 teaspoon dashi stock powder)
1 tbsp◎Sake
1 tbsp◎Sugar
1 tbsp◎Soy sauce
180 gramsGrated daikon radish
1Yuzu pepper paste

Saved

Steps

1

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.
2

Boil in dashi soup stock.
3

Add the ◎ ingredients and boil over medium heat.
4

Grate the daikon radish.
5

Transfer eggplant to plate and top with grated daikon, and a small dab of yuzu pepper paste on top.
6

Bon appetit!

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cookpad.japan @cookpad_jp

on August 26, 2013 04:36

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Keywords

Stew Sake Pepper Daikon Soy Eggplant

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