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How to Make Tasty Low-Calorie Stewed Eggplant Side Dish

Low-Calorie Stewed Eggplant Side Dish.

Low-Calorie Stewed Eggplant Side Dish You can have Low-Calorie Stewed Eggplant Side Dish using 7 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Low-Calorie Stewed Eggplant Side Dish

  1. Prepare 2 of Eggplants.
  2. Prepare 300 ml of Dashi stock (or 1 teaspoon dashi stock powder).
  3. You need 1 tbsp of ◎Sake.
  4. Prepare 1 tbsp of ◎Sugar.
  5. It’s 1 tbsp of ◎Soy sauce.
  6. You need 180 grams of Grated daikon radish.
  7. Prepare 1 of Yuzu pepper paste.

Low-Calorie Stewed Eggplant Side Dish instructions

  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!.

Photos of the How to Make Tasty Low-Calorie Stewed Eggplant Side Dish


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