Low-Calorie Stewed Eggplant Side Dish
Low-Calorie Stewed Eggplant Side Dish

Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, low-calorie stewed eggplant side dish. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

A refreshingly light, simple, and delicious dish. These spicy roasted vegetables are a great low-calorie side dish for anyone watching their waistline! This is one great way to get your kids to eat vegetables.

Low-Calorie Stewed Eggplant Side Dish is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Low-Calorie Stewed Eggplant Side Dish is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have 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:
  1. Take 2 Eggplants
  2. Make ready 300 ml Dashi stock (or 1 teaspoon dashi stock powder)
  3. Prepare 1 tbsp ◎Sake
  4. Take 1 tbsp ◎Sugar
  5. Take 1 tbsp ◎Soy sauce
  6. Take 180 grams Grated daikon radish
  7. Make ready 1 Yuzu pepper paste

Made by sautéing eggplant, tomato, onions, and garlic, and layering on rice, cheese, and spices, this dish is the perfect balance of comforting and healthy. This cheesy baked eggplant Parmesan has no breading, which means it's easier to make than the traditional version. There's no dredging or frying–instead, the eggplant is roasted until tender before being layered in the casserole dish with a tangy homemade tomato sauce, mozzarella and Parmesan cheese. This satisfying, vegetable-forward dish features meaty eggplant and a fresh and flavorful herbaceous topping.

Steps to make Low-Calorie Stewed Eggplant Side Dish:
  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!

Most people prepare this vegan dinner meal in one pot because it's easier that way. However, the original recipe recommends to sautee each vegetable, one at a time, before everything is combined at the end in a pot. Traditionally, ratatouille is a tomato-based vegetable dish from France that can be served as a side for many dishes, or like here as a base for eggs. The herbs really bring out the flavors of the vegetables and make this a lovely light dish. Ratatouille can be frozen so it is a good idea to batch-cook it for using with meals in the future.

So that’s going to wrap it up for this exceptional food low-calorie stewed eggplant side dish recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!