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Japanese Eggplant and Tomato Marinade

Cost $5, save $10

Source: Recommended by CookPal

  • 10 Min
  • 2 Servings
  • $5

INGREDIENTS

  • Vegetables

    • 🍆 2 eggplants
    • 🍅 4 cherry tomatoes
    • 1 myoga

  • Oil

    • 1 tbsp sesame oil

  • Marinade

    • 2 tbsp soy sauce
    • 2 tbsp vinegar
    • 🧂 1 tsp sugar
    • 2 tsp sesame oil

STEPS

1

Slice the eggplants into 1cm thick pieces and place them in a microwave-safe container. Drizzle with sesame oil, cover loosely with plastic wrap, and microwave at 600W for 5 minutes. Drain excess water.

2

Cut the cherry tomatoes in half. Slice the myoga thinly after cutting it in half lengthwise.

3

Combine the microwaved eggplants, cherry tomatoes, and marinade ingredients in the container. Mix well, cover with plastic wrap, and let it sit for 10 minutes. Serve on a plate and top with sliced myoga.

NUTRIENTS

Per 1 serving

🔥

120

Calories

  • 2g
    Protein
  • 10g
    Carbs
  • 7g
    Fats

đź’ˇ Tips

This dish is perfect for summer as a refreshing side.You can prepare it ahead and store in the fridge for up to 2 days.Feel free to substitute myoga with green onions if unavailable.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.