Hi, I’m Laura. Today, I’m gonna show you how to make low-cal non-fried eggplant hors d’oeuvre recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Low-Cal Non-Fried Eggplant Hors d’Oeuvre Recipe
Low-Cal Non-Fried Eggplant Hors d’Oeuvre is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Low-Cal Non-Fried Eggplant Hors d’Oeuvre is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook low-cal non-fried eggplant hors d’oeuvre using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Low-Cal Non-Fried Eggplant Hors d’Oeuvre:
- Make ready 1 two large Eggplants (small)
- Take 2 tsp Vegetable oil
- Prepare 1 ro taste Grated daikon radish
- Make ready Broth
- Take 50 ml Mentsuyu
- Take 200 ml Water
- Make ready 1 tsp Sugar
- Take 1 tbsp Seasoned rice vinegar (for sushi) (to taste)
- Get 1 dash Red chili pepper
Steps to make Low-Cal Non-Fried Eggplant Hors d’Oeuvre:
- First prepare the broth by boiling the ingredients in a pot. Adding seasoned rice vinegar (sushi vinegar) gives it a refreshing touch, but it is optional.
- Wash the eggplants, remove the tops, and wipe off excess water with a paper towel. Using 1 teaspoon per eggplant, coat each with vegetable oil.
- Score the skins of each oiled eggplant and cut into eighths. (Do not rinse the slices in water!)
- With the skins on top, place the slices in a microwavable dish and cover tightly in saran wrap, with the wrap directly touching the skins.
- Bake for 2 minutes for a 1000 watt microwave. (The higher the heat, the better the color retention.) The photo shows the cooked eggplant slices.
- Place eggplant slices skin-down into the broth. Let sit until the broth cools.
- Let the eggplants cool in broth. Once they are cool, chill in the refrigerator. Top with grated daikon to taste and eat in your favorite cool spot.
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