Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, low-calorie stewed eggplant side dish. One of my favorites. For mine, I will make it a little bit tasty. 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’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Low-Calorie Stewed Eggplant Side Dish is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook low-calorie stewed eggplant side dish using 7 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Low-Calorie Stewed Eggplant Side Dish:
- Get Eggplants
- Take Dashi stock (or 1 teaspoon dashi stock powder)
- Get ◎Sake
- Prepare ◎Sugar
- Prepare ◎Soy sauce
- Get Grated daikon radish
- Make ready 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 exceptional food low-calorie stewed eggplant side dish recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
