Mini Tomato and Eggplant White Dashi Marinade

Name: Mini Tomato and Eggplant White Dashi Marinade
Total time: 90 min
Yield: 2 Portions
Ingredients: 🍅 6 cherry tomatoes, halved; 🍆 2 eggplants, sliced into 1cm rounds; 5 shiso leaves, julienned; 2 tbsp olive oil; 2 tbsp white dashi; 🍋 2 tbsp lemon juice; 2 tbsp olive oil; 🧂 1/2 tsp sugar

Coût $5.5, économiser $10

Source: Recommended by CookPal

90 Min
2 Portions
$5.5

Mini Tomato and Eggplant White Dashi Marinade

Coût $5.5, économiser $10

Source: Recommended by CookPal

90 Min
2 Portions
$5.5

INGRÉDIENTS

Vegetables
- 🍅 6 cherry tomatoes, halved
- 🍆 2 eggplants, sliced into 1cm rounds
- 5 shiso leaves, julienned
Oil
- 2 tbsp olive oil
Marinade
- 2 tbsp white dashi
- 🍋 2 tbsp lemon juice
- 2 tbsp olive oil
- 🧂 1/2 tsp sugar

ÉTAPES

Cut cherry tomatoes in half. Slice eggplants into 1cm rounds. Julienne shiso leaves.

Heat 2 tbsp olive oil in a pan over medium heat. Cook eggplants for 2 minutes on each side until golden and tender.

Mix marinade ingredients in a bowl. Add cooked eggplants and mix. Let cool slightly, then add cherry tomatoes. Chill in the refrigerator for 1 hour. Add shiso leaves before serving.

NUTRIMENTS

Par portion

🔥

120

Calories

2g
Protéines
10g
Glucides
8g
Graisses

💡 Astuces

Use fresh shiso leaves for a more aromatic flavor.Adjust the amount of white dashi based on its saltiness.Serve as a side dish or light appetizer.

⚠️ Précautions

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