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Zucchini and Eggplant Fried Marinade

Custo $5.5, economizar $10

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porções
  • $5.5

INGREDIENTES

  • Vegetables

    • 🥒 1 zucchini (170g)
    • 🍆 2 eggplants (160g)

  • Oil

    • Enough salad oil for frying

  • Seasonings

    • 🧂 1/2 tbsp sugar
    • 50cc ponzu sauce
    • 💧 50cc water
    • 1 tsp sliced chili

PASSOS

1

Cut off the stems of the eggplants, halve them lengthwise, and make cross cuts. Trim the ends of the zucchini, cut into thirds lengthwise, and make cross cuts.

2

Mix the sugar, ponzu sauce, water, and sliced chili in a tray until the sugar dissolves.

3

Heat salad oil in a pan to 170°C, about 1cm deep. Fry the eggplants and zucchini until lightly browned, then transfer them to the tray while still hot.

4

Let the vegetables soak in the marinade for 10 minutes, then plate and serve.

NUTRIENTES

Por 1 Porção

🔥

150

Calorias

  • 2g
    Proteína
  • 10g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

Use fresh vegetables for better texture and flavor.Adjust chili quantity based on your spice preference.Serve as a side dish or appetizer for a Japanese-inspired meal.

⚠️ Precauções

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