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Eggplant and Shiso Salad

Custo $5, economizar $10

Fonte: Recommended by CookPal

  • 10 Min
  • 2 Porções
  • $5

INGREDIENTES

  • 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

PASSOS

1

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.

2

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.

NUTRIENTES

Por 1 Porção

🔥

120

Calorias

  • 2g
    Proteína
  • 8g
    Carboidratos
  • 8g
    Gorduras

💡 Dicas

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.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.