How to Make Any-night-of-the-week Low-Cal Non-Fried Eggplant Hors d'Oeuvre

Hello everybody, it's John, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Simple Way to Make Speedy Low-Cal Non-Fried Eggplant Hors d'Oeuvre. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Low-Cal Non-Fried Eggplant Hors d'Oeuvre, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Low-Cal Non-Fried Eggplant Hors d'Oeuvre delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few ingredients. You can cook Low-Cal Non-Fried Eggplant Hors d'Oeuvre using 9 ingredients and 7 steps. Here is how you cook that.

I searched for ways to prepare eggplant without frying it in oil. With this method, the result is light and flavorful and not to mention, quick-prep. Besides other benefits, this method retains the color of the eggplant well. However, sometimes with this method, the eggplant doesn't retain color; perhaps it depends on the variety. To prevent oil from splattering, remove the excess water from the eggplant slices before coating them in vegetable oil. You can wrap the eggplants in saran wrap before slicing them, but since this makes them too hot to handle, I prefer to slice them first. Recipe by リィmamako

Ingredients and spices that need to be Get to make Low-Cal Non-Fried Eggplant Hors d'Oeuvre:

1. 1 two large Eggplants (small)
2. 2 tsp Vegetable oil
3. 1 ro taste Grated daikon radish
4. Broth
5. 50 ml Mentsuyu
6. 200 ml Water
7. 1 tsp Sugar
8. 1 tbsp Seasoned rice vinegar (for sushi) (to taste)
9. 1 dash Red chili pepper

Instructions to make to make Low-Cal Non-Fried Eggplant Hors d'Oeuvre

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.
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.
3. Score the skins of each oiled eggplant and cut into eighths. (Do not rinse the slices in water!)
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.
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.
6. Place eggplant slices skin-down into the broth. Let sit until the broth cools.
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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So that is going to wrap this up for this special food Recipe of Award-winning Low-Cal Non-Fried Eggplant Hors d'Oeuvre. Thanks so much for your time. I am sure that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!