Petit Tomato and Eggplant Chinese Marinade

Name: Petit Tomato and Eggplant Chinese Marinade
Total time: 15 min
Yield: 2 Portions
Ingredients: 🍅 6 cherry tomatoes, halved; 🍆 2 eggplants, sliced into 1cm pieces; 🍄 1 king oyster mushroom, cut into bite-sized pieces; 4 shiso leaves, julienned; 4 tbsp sesame oil; 2 tbsp ponzu sauce; 1/2 tsp grated ginger; 1 tsp toasted sesame seeds

Coût $8, économiser $5

Source: Recommended by CookPal

15 Min
2 Portions
$8

Petit Tomato and Eggplant Chinese Marinade

Coût $8, économiser $5

Source: Recommended by CookPal

15 Min
2 Portions
$8

INGRÉDIENTS

Vegetables
- 🍅 6 cherry tomatoes, halved
- 🍆 2 eggplants, sliced into 1cm pieces
- 🍄 1 king oyster mushroom, cut into bite-sized pieces
- 4 shiso leaves, julienned
Condiments
- 4 tbsp sesame oil
- 2 tbsp ponzu sauce
- 1/2 tsp grated ginger
- 1 tsp toasted sesame seeds

ÉTAPES

Cut cherry tomatoes in half. Slice eggplants into 1cm pieces.

Cut king oyster mushroom into bite-sized pieces. Julienne shiso leaves.

Heat 2 tbsp sesame oil in a pan and stir-fry eggplants and mushrooms until tender.

In a bowl, mix the remaining sesame oil, ponzu sauce, and grated ginger thoroughly.

Combine stir-fried eggplants and mushrooms, cherry tomatoes, shiso leaves, and toasted sesame seeds in the bowl. Mix well and serve.

NUTRIMENTS

Par portion

🔥

150

Calories

3g
Protéines
10g
Glucides
12g
Graisses

💡 Astuces

Use fresh shiso leaves for a more aromatic flavor.Adjust the amount of ponzu sauce to suit your taste preference.Serve chilled for a refreshing summer dish.

⚠️ Précautions

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