Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, low-calorie stewed eggplant side dish. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Low-Calorie Stewed Eggplant Side Dish is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Low-Calorie Stewed Eggplant Side Dish is something that I’ve loved my whole life.
Low-Calorie Stewed Eggplant Side Dish I had a craving for a low-calorie dish of eggplants while they were in season. A refreshingly light, simple, and delicious dish. Using the slow cooker makes this an easy and tasty stew.
To begin with this particular recipe, we must first prepare a few ingredients. 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:
- Make ready Eggplants
- Get Dashi stock (or 1 teaspoon dashi stock powder)
- Take ◎Sake
- Take ◎Sugar
- Prepare ◎Soy sauce
- Make ready Grated daikon radish
- Make ready Yuzu pepper paste
This shiny, purple veggie is the perfect base for meatless dishes or a welcomed addition to burgers, seafood dishes, and pastas. When it's raw, eggplant is spongy and plain, but once it's roasted, grilled, sautéed, or stir-fried, it comes into its full glory: tender, creamy flesh with a satisfying meatiness. This Greek dish is similar to lasagna, but it's traditionally layered with eggplant, tomatoes, ground beef or lamb, and a béchamel sauce. Our lightened version for the Cooking Light Diet calls for ground chicken, using a mix of light and dark meat for added richness, and a yogurt-based sauce.
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!
Yatimcheh is a comforting, economical and easy-to-prepare Iranian vegetarian stew of eggplant, tomatoes and potatoes. This dish can be prepared year-round but is particularly flavorful with sweet late-summer tomatoes and eggplant. Serve yatimcheh with flatbread, like lavash or sangak, or rice, with a side of fresh herbs such as parsley, mint. These crispy baked eggplant fries are a delicious way to eat eggplant. They are perfect served as a snack, appetizer, or side dish.
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