Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, low-calorie stewed eggplant side dish. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Low-Calorie Stewed Eggplant Side Dish is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Low-Calorie Stewed Eggplant Side Dish is something which I have loved my entire life.
To begin with this particular 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 cook that.
The ingredients needed to make Low-Calorie Stewed Eggplant Side Dish:
- Take Eggplants
- Get Dashi stock (or 1 teaspoon dashi stock powder)
- Get ◎Sake
- Get ◎Sugar
- Make ready ◎Soy sauce
- Take Grated daikon radish
- Prepare 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 for this exceptional food low-calorie stewed eggplant side dish recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
