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Japanese Eggplant and Tomato Marinade

Coût $5, économiser $10

Source: Recommended by CookPal

  • 10 Min
  • 2 Portions
  • $5

INGRÉDIENTS

  • Vegetables

    • 🍆 2 eggplants
    • 🍅 4 cherry tomatoes
    • 1 myoga

  • Oil

    • 1 tbsp sesame oil

  • Marinade

    • 2 tbsp soy sauce
    • 2 tbsp vinegar
    • 🧂 1 tsp sugar
    • 2 tsp sesame oil

ÉTAPES

1

Slice the eggplants into 1cm thick pieces and place them in a microwave-safe container. Drizzle with sesame oil, cover loosely with plastic wrap, and microwave at 600W for 5 minutes. Drain excess water.

2

Cut the cherry tomatoes in half. Slice the myoga thinly after cutting it in half lengthwise.

3

Combine the microwaved eggplants, cherry tomatoes, and marinade ingredients in the container. Mix well, cover with plastic wrap, and let it sit for 10 minutes. Serve on a plate and top with sliced myoga.

NUTRIMENTS

Par portion

🔥

120

Calories

  • 2g
    Protéines
  • 10g
    Glucides
  • 7g
    Graisses

💡 Astuces

This dish is perfect for summer as a refreshing side.You can prepare it ahead and store in the fridge for up to 2 days.Feel free to substitute myoga with green onions if unavailable.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.