Low-Calorie Stewed Eggplant Side Dish

• 2 Eggplants
• 300 ml Dashi stock (or 1 teaspoon dashi stock powder)
• 1 tbsp Sake
• 1 tbsp Sugar
• 1 tbsp Soy sauce
• 180 grams Grated daikon radish
• 1 Yuzu pepper paste

1. Halve eggplants lengthwise, remove the stems, and score skin in a lattice pattern.
2. Parboil in water to remove the bitterness.
3. Gently pat to remove the excess water.
4. Boil in dashi soup stock.
5. Add the ingredients and boil over medium heat.
6. Grate the daikon radish.
7. Transfer eggplant to plate and top with grated daikon, and a small dab of yuzu pepper paste on top.
8. Bon appetit!

eggplants, stock, sake, sugar, soy sauce, daikon radish, pepper

Taken from cookpad.com/us/recipes/144263-low-calorie-stewed-eggplant-side-dish (may not work)