Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special 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 is gonna smell and look delicious.

Low-Calorie Stewed Eggplant Side Dish is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Low-Calorie Stewed Eggplant Side Dish is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this 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 that.

The ingredients needed to make Low-Calorie Stewed Eggplant Side Dish:

1. Prepare Eggplants
2. Prepare Dashi stock (or 1 teaspoon dashi stock powder)
3. Get ◎Sake
4. Make ready ◎Sugar
5. Prepare ◎Soy sauce
6. Take Grated daikon radish
7. Prepare Yuzu pepper paste

Instructions 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!

So that is going to wrap it up with this exceptional food low-calorie stewed eggplant side dish recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!