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Low-cal Non-fried Eggplant Hors D'oeuvre Recipe

Low-Cal Non-Fried Eggplant Hors d'Oeuvre Recipe
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Prepare the ingredients before making Low-Cal Non-Fried Eggplant Hors d'Oeuvre in your home. Then, follow these steps below to serve Low-Cal Non-Fried Eggplant Hors d'Oeuvre for your family or friends.

Ingredients: Low-Cal Non-Fried Eggplant Hors d'Oeuvre

  • 1 two large Eggplants (small)
  • 2 tsp Vegetable oil
  • 1 ro taste Grated daikon radish
  • Broth
  • 50 ml Mentsuyu
  • 200 ml Water
  • 1 tsp Sugar
  • 1 tbsp Seasoned rice vinegar (for sushi) (to taste)
  • 1 dash Red chili pepper

How to Make Low-Cal Non-Fried Eggplant Hors d'Oeuvre

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Low-Cal Non-Fried Eggplant Hors d'Oeuvre in your home by yourself.

    Step 1
  • 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.
  • Step 2
  • 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.
  • Step 3
  • Score the skins of each oiled eggplant and cut into eighths. (Do not rinse the slices in water!)
  • Step 4
  • 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.
  • Step 5
  • 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.
  • Step 6
  • Place eggplant slices skin-down into the broth. Let sit until the broth cools.
  • Step 7
  • 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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