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Molokhia and Steamed Eggplant with Ginger Soy Sauce

Custo $5, economizar $10

Fonte: Recommended by CookPal

  • 15 Min
  • 2 Porções
  • $5

INGREDIENTES

  • Vegetables

    • 100g molokhia leaves
    • 🍆 80g eggplant

  • Condiments

    • 40g seasoned mekabu
    • 🧂 1 tbsp concentrated soy sauce
    • A pinch of white sesame seeds
    • 1 tsp sesame oil

  • Spices

    • 1/2 piece grated ginger

PASSOS

1

Separate molokhia leaves from stems. Boil stems for 1 minute, add leaves and boil for 30 seconds. Drain and chop finely.

2

Cut eggplant in half lengthwise, soak in water, wrap in plastic, and microwave for 90 seconds at 600W. Cool in water and slice diagonally.

3

Mix molokhia, eggplant, and soy sauce in a bowl.

4

Plate the mixture, top with mekabu, sprinkle sesame seeds, add grated ginger, and drizzle sesame oil.

NUTRIENTES

Por 1 Porção

🔥

120

Calorias

  • 3g
    Proteína
  • 10g
    Carboidratos
  • 5g
    Gorduras

💡 Dicas

Chill the dish in the fridge for a more refreshing flavor.Add tomatoes or natto for extra variety and nutrition.Use low-sodium soy sauce for a healthier option.

⚠️ Precauções

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