| - |
Eggplants,
peppers, and miso
Inspired
by Japanese cuisine
If
you are trying to lose weight and
eat
healthy, nothing is
better than Japanese
cuisine. Some attributes of
Japanese cuisine are: cooked from fresh ingredients,
light, low on fat, and likeable taste. Below is the
recipe for eggplants, peppers and miso.
| Servings |
Four |
| Estimated time |
15 minutes |
| Nutrition information |
86 kcal |
| Ingredients |
- 6 Japanese style eggplants (or 'nasu' in Japanese). Estimated
weight 450 gm (1 lb.)
- 2 green peppers
- 1 tablespoon vegetable oil (sesame oil recommended)
- 1 tablespoon
miso
- 2 tablespoons saké (Japanese rice wine)
- 2 tablespoons sugar
|
| Steps |
- Cut off the eggplant caps and both ends of the green peppers.
Open peppers up lengthwise and remove seeds. Cut eggplants into
half-moons and julienne the green peppers
- Soak the eggplants in water for about 5 minutes to mellow the
flavor. Drain
- Heat the oil in a frying pan and sauté the eggplants till they
become tender
- Add the green peppers and continue to sauté for approximately 1
more minute
- Combine and mix the saké, sugar, and miso. Add the mixture to
the sautéed vegetables and then heat thoroughly
|
Recommended links: MYNIPPON
cooking channel Eggplant
pizza Steamed
cabbage
|
