Japanese-Style Dried Eggplant
An interesting Japanese-inspired recipe made with dried eggplant. It comes together quickly and doesn't call for many ingredients — even a beginner cook can pull it off.
Yara
Recipe author
Japanese-Style Dried Eggplant
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 %
2 g
Fats 32 %
7 g
Carbohydrates 59 %
13 g
120 kcal
GI:
100
/
0
/
0
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro - 25 kcal/100g
- Fresh parsley - 45 kcal/100g
- Soy sauce - 51 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Dried eggplant - 202 kcal/100g
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Related and additional categories:
- National cuisine
- Snacks
- Second course
- Semi-finished products
- Vegetables
- Spices seasonings spices
- Fats and oils
- Garlic
- Кинза
- Parsley
- Vinegar
- Vegetable oil
- Asian cuisine
- Hot snacks
- Frying
- Stewing
- Delicious lean salads
- Second lean dishes
- Stewed vegetables
- Sauce
- From carrots
- From sweet pepper
- Dried vegetables
- From onion
- No eggs
- Vegetarianism
- Lean table
- Recipes for lean dishes without butter