Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, low-calorie stewed eggplant side dish. One of my favorites. This time, 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 meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Low-Calorie Stewed Eggplant Side Dish is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can cook low-calorie stewed eggplant side dish using 7 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Low-Calorie Stewed Eggplant Side Dish:
- Make ready Eggplants
- Take Dashi stock (or 1 teaspoon dashi stock powder)
- Prepare ◎Sake
- Take ◎Sugar
- Make ready ◎Soy sauce
- Prepare Grated daikon radish
- Make ready Yuzu pepper paste
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 ◎ 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 it up with this special food low-calorie stewed eggplant side dish recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
