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Grilled Eggplant with Ponzu and Bonito Flakes

Custo $5, economizar $8

Fonte: Recommended by CookPal

  • 10 Min
  • 2 Porções
  • $5

INGREDIENTES

  • Vegetables

    • 🍆 3 medium eggplants (240g)

  • Oils

    • 1 tbsp sesame oil

  • Condiments

    • 1 tbsp ponzu sauce

  • Toppings

    • Bonito flakes (to taste)
    • 🧅 Chopped green onion (to taste)

PASSOS

1

Cut off the stems of the eggplants and slice them in half lengthwise. Score the skin side diagonally at 5mm intervals, then rotate and score again to create a crosshatch pattern.

2

Heat sesame oil in a frying pan over medium heat. Place the eggplants skin-side down and cook until the skin becomes vibrant and slightly charred. Flip the eggplants, cover with a lid, and steam over low heat for about 5 minutes until tender.

3

Transfer the eggplants to a serving plate. Drizzle with ponzu sauce, and top with bonito flakes and chopped green onion.

NUTRIENTES

Por 1 Porção

🔥

80

Calorias

  • 2g
    Proteína
  • 8g
    Carboidratos
  • 5g
    Gorduras

💡 Dicas

For a vegan version, replace bonito flakes with toasted sesame seeds.Use a non-stick pan to prevent the eggplants from sticking.Adjust the amount of ponzu sauce to your taste preference.

⚠️ Precauções

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