Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, low-cal non-fried eggplant hors d'oeuvre. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Low-Cal Non-Fried Eggplant Hors d'Oeuvre is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Low-Cal Non-Fried Eggplant Hors d'Oeuvre is something which I’ve loved my whole life.
An hors d'oeuvre, appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party.
To begin with this recipe, we have to first prepare a few ingredients. You can cook low-cal non-fried eggplant hors d'oeuvre using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Low-Cal Non-Fried Eggplant Hors d'Oeuvre:
- Get two large Eggplants (small)
- Get Vegetable oil
- Get ro taste Grated daikon radish
- Get Broth
- Prepare Mentsuyu
- Get Water
- Get Sugar
- Make ready Seasoned rice vinegar (for sushi) (to taste)
- Make ready Red chili pepper
For Spanish onions: Heat clarified butter in saute pan over low heat. Extra hors d'oeuvres ideas: Haricot beans with chopped chives, scallions, parsley, and white wine vinegar Black olives Pickled Herring Beets in red. Never would have I thought of boiling eggplant. I'm not about to give up on deep-frying eggplant but a girl's got to keep a balanced diet!
Steps to make Low-Cal Non-Fried Eggplant Hors d'Oeuvre:
- First prepare the broth by boiling the ingredients in a pot. Adding seasoned rice vinegar (sushi vinegar) gives it a refreshing touch, but it is optional.
- Wash the eggplants, remove the tops, and wipe off excess water with a paper towel. Using 1 teaspoon per eggplant, coat each with vegetable oil.
- Score the skins of each oiled eggplant and cut into eighths. (Do not rinse the slices in water!)
- With the skins on top, place the slices in a microwavable dish and cover tightly in saran wrap, with the wrap directly touching the skins.
- Bake for 2 minutes for a 1000 watt microwave. (The higher the heat, the better the color retention.) The photo shows the cooked eggplant slices.
- Place eggplant slices skin-down into the broth. Let sit until the broth cools.
- Let the eggplants cool in broth. Once they are cool, chill in the refrigerator. Top with grated daikon to taste and eat in your favorite cool spot.
Give this eggplant recipe a try for a light and easy summer preparation. Hors d'oeuvres are "apart from the main work" and served before sitting down to meal service. They may be hot or cold items. Canapés are a type of hors d'oeuvre served on a base of toast or bread, with a spread made of butter, cream cheese, or mayonnaise. Vegetable Crudité artfully displayed served with dipping sauce.
So that’s going to wrap this up with this special food low-cal non-fried eggplant hors d'oeuvre recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
