Stewed Pumpkin and Eggplant

Name: Stewed Pumpkin and Eggplant
Total time: 25 min
Yield: 2 Porsi
Ingredients: 🎃 Pumpkin 200g (roughly bite-sized pieces); 🍆 Eggplant 1 piece (sliced into rounds); Dashi stock 300ml; Soy sauce 1 tablespoon; Sugar 1 teaspoon; Mirin 1 tablespoon

Biaya $4.5, simpan $8

Sumber: Recommended by CookPal

25 Min
2 Porsi
$4.5

Stewed Pumpkin and Eggplant

Biaya $4.5, simpan $8

Sumber: Recommended by CookPal

25 Min
2 Porsi
$4.5

BAHAN-BAHAN

Vegetables
- 🎃 Pumpkin 200g (roughly bite-sized pieces)
- 🍆 Eggplant 1 piece (sliced into rounds)
Seasonings
- Dashi stock 300ml
- Soy sauce 1 tablespoon
- Sugar 1 teaspoon
- Mirin 1 tablespoon

LANGKAH

Cut the pumpkin into roughly bite-sized pieces and slice the eggplant into rounds.

Bring the dashi stock and seasonings to a boil in a pot.

Add the pumpkin and eggplant to the pot and simmer over medium heat.

Once the ingredients are tender, turn off the heat and serve.

NUTRISI

Per 1 porsi

🔥

140

Kalori

2g
Protein
15g
Karbohidrat
4g
Lemak

💡 Tips

Avoid completely breaking apart the pumpkin for better presentation.Using dashi stock made with kombu or bonito is recommended.Letting the dish cool slightly enhances the flavor absorption, so it’s good to let it rest a bit before serving.

⚠️ Hati-hati

Resep ini hanya untuk inspirasi. Penggunaan spesifik perlu disesuaikan menurut perbedaan individu.