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Spicy and Refreshing Eggplant Appetizer.

Spicy and Refreshing Eggplant Appetizer.

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Course: Appetizer
Cuisine: Japanese
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 36kcal

Ingredients

  • 4 pices Italian Eggplant
  • 3 tbsp soy sauce
  • 1.5 tbsp vinegar
  • 2 tsp sugar
  • 1 tsp Sesame Oil
  • 1 tsp Chili Oil
  • 1 tsp Chinese Chicken Broth
  • White sesame seeds

Instructions

  • Peel 4 eggplants and remove the stems. Wrap each of them and heat for 3 minutes at 600 watts in the microwave, then let them cool down a bit
    Peeled Eggplants with cooking knife
  • After the eggplants have cooled down, tear them into bite-sized pieces lengthwise. Then, mix them with the seasoning (3 tablespoons of soy sauce, 1 and 1/2 tablespoons of vinegar, 2 teaspoon of sugar, 1 teaspoon each of sesame oil, chicken bouillon powder, and chili oil, and an appropriate amount of white sesame seeds).
    eggplants in a bowl
  • Chill in the refrigerator, and it's done! Sprinkle with shichimi togarashi (Japanese seven spice) or sansho (Japanese pepper) to taste if you like
    coocked eggplants with sauces

Nutrition

Serving: 4g | Calories: 36kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 874mg | Potassium: 33mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 0.2IU | Vitamin C: 0.03mg | Calcium: 4mg | Iron: 0.3mg