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

Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, low-calorie stewed eggplant side dish. One of my favorites. For mine, I will make it a bit unique. 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 every day. They’re nice and they look fantastic. Low-Calorie Stewed Eggplant Side Dish is something which I’ve loved my whole life.

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.

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

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