CookPal AI
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Zucchini and Eggplant Fried Marinade

Coût $5.5, économiser $10

Source: Recommended by CookPal

  • 30 Min
  • 2 Portions
  • $5.5

INGRÉDIENTS

  • Vegetables

    • 🥒 1 zucchini (170g)
    • 🍆 2 eggplants (160g)

  • Oil

    • Enough salad oil for frying

  • Seasonings

    • 🧂 1/2 tbsp sugar
    • 50cc ponzu sauce
    • 💧 50cc water
    • 1 tsp sliced chili

ÉTAPES

1

Cut off the stems of the eggplants, halve them lengthwise, and make cross cuts. Trim the ends of the zucchini, cut into thirds lengthwise, and make cross cuts.

2

Mix the sugar, ponzu sauce, water, and sliced chili in a tray until the sugar dissolves.

3

Heat salad oil in a pan to 170°C, about 1cm deep. Fry the eggplants and zucchini until lightly browned, then transfer them to the tray while still hot.

4

Let the vegetables soak in the marinade for 10 minutes, then plate and serve.

NUTRIMENTS

Par portion

🔥

150

Calories

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

💡 Astuces

Use fresh vegetables for better texture and flavor.Adjust chili quantity based on your spice preference.Serve as a side dish or appetizer for a Japanese-inspired meal.

⚠️ Précautions

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