Low-Cal Stewed Eggplant Side Dish

Low-Cal Stewed Eggplant Side Dish

Stewed eggplants don't need any oil, and are tasty served hot or cold.

Ingredients: 2 servings

Dashi stock (or 1 teaspoon dashi stock powder)
1 tablespoon
1 tablespoon
◎Soy sauce
1 tablespoon
Grated daikon radish
Yuzu pepper paste
To taste (a small dab)


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 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!

Story Behind this Recipe

I had a craving for a low-calorie dish of eggplants while they were in season.