Recipe: Appetizing Low-Cal Non-Fried Eggplant Hors d'Oeuvre

Low-Cal Non-Fried Eggplant Hors d'Oeuvre.

You can cook Low-Cal Non-Fried Eggplant Hors d'Oeuvre using 9 ingredients and 7 steps. Here is how you cook that.

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

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

Low-Cal Non-Fried Eggplant Hors d'Oeuvre instructions

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..