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Grilled Eggplant with Ethnic Dressing

Costo $5, ahorrar $10

Fuente: Recommended by CookPal

  • 15 Min
  • 2 Porciones
  • $5

INGREDIENTES

  • Vegetables

    • 🍆 2 medium eggplants (160g)
    • 1 myoga (Japanese ginger)
    • 🌿 Chopped cilantro, as needed

  • Seafood

    • 🦐 1 tbsp dried shrimp

  • Condiments

    • 2 tbsp salad oil
    • 🍬 1/2 tsp sugar
    • 🍶 1 tsp vinegar
    • 1 tsp fish sauce
    • 💧 1 tsp water

PASOS

1

Cut off the stem of the eggplants and slice them lengthwise into quarters. Slice the myoga thinly at an angle after cutting it in half lengthwise.

2

Heat salad oil in a frying pan over medium heat and cook the eggplants until browned, flipping occasionally.

3

Mix the dressing ingredients (sugar, vinegar, fish sauce, water) in a bowl. Add the cooked eggplants, sliced myoga, and dried shrimp, then toss to combine.

4

Plate the dish and garnish with chopped cilantro.

NUTRIENTES

Por 1 porción

🔥

120

Calorías

  • 3g
    Proteína
  • 8g
    Carbohidratos
  • 8g
    Grasas

💡 Consejos

You can substitute myoga with green onions or shallots if unavailable.For a spicier version, add a pinch of chili flakes to the dressing.This dish pairs well with steamed rice or as a side to grilled meats.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.