Hello everybody, I hope you are 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’m gonna make it a little bit unique. This is gonna smell and look delicious.
Low-Calorie Stewed Eggplant Side Dish is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Low-Calorie Stewed Eggplant Side Dish is something that I’ve loved my whole life. They’re nice and they look wonderful.
Simple Way to Make Low-Calorie Stewed Eggplant Side Dish
To begin with this recipe, we must first prepare a few ingredients. You can cook low-calorie stewed eggplant side dish using 7 ingredients and 6 steps. Here is how you cook that.
Ingredients
The ingredients needed to make Low-Calorie Stewed Eggplant Side Dish:
- Get 2 Eggplants
- Get 300 ml Dashi stock (or 1 teaspoon dashi stock powder)
- Take 1 tbsp ◎Sake
- Make ready 1 tbsp ◎Sugar
- Get 1 tbsp ◎Soy sauce
- Take 180 grams Grated daikon radish
- Get 1 Yuzu pepper paste
Instructions
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!
As simple as that Simple Way to Make Low-Calorie Stewed Eggplant Side Dish
So that’s going to wrap it up with this special food low-calorie stewed eggplant side dish recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
Print this page
