Eggplant and Shiso Salad

Name: Eggplant and Shiso Salad
Total time: 10 min
Yield: 2 Porzioni
Ingredients: 🍆 3 eggplants (200g); 5 shiso leaves; 1/2 sheet roasted seaweed; 🧂 1/3 tsp salt; 2 tsp vinegar; 1 tbsp sesame oil; 1/2 tsp chicken broth powder; Pinch of pepper; 1 tbsp white sesame seeds

Costo $5, salva $10

Fonte: Recommended by CookPal

10 Min
2 Porzioni
$5

Eggplant and Shiso Salad

Costo $5, salva $10

Fonte: Recommended by CookPal

10 Min
2 Porzioni
$5

INGREDIENTI

Vegetables
- 🍆 3 eggplants (200g)
- 5 shiso leaves
- 1/2 sheet roasted seaweed
Seasoning
- 🧂 1/3 tsp salt
- 2 tsp vinegar
- 1 tbsp sesame oil
- 1/2 tsp chicken broth powder
- Pinch of pepper
- 1 tbsp white sesame seeds

PASSI

Cut off the stems of the shiso leaves and chop them into 1cm squares. Slice the eggplants thinly and place them in a bowl. Sprinkle with 1/2 tsp salt (not listed in ingredients) and massage thoroughly. Let sit for 10 minutes, then rinse with water while massaging, and squeeze out excess water.

In a bowl, mix all the seasoning ingredients. Add the eggplants and shiso leaves, and mix well. Tear the roasted seaweed into small pieces and toss lightly.

NUTRIENTI

Per 1 porzione

🔥

120

Calorie

2g
Proteine
8g
Carboidrati
8g
Grassi

💡 Suggerimenti

Serve chilled for a refreshing taste.Pair with beer or sake for a perfect appetizer.You can substitute shiso leaves with basil for a different flavor.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.