Dried eggplant in Japanese
Composition / ingredients
4
servings:
Cooking method
Eggplants need to be soaked. To do this, fill them with hot water and let them stand for a quarter of an hour. Finely chop the garlic and grate the carrots on a coarse grater. Onion, sweet pepper, eggplant finely chopped. All ingredients are ready to use.
Heat the frying pan and pour sunflower oil into it. First we send garlic and carrots to the oil. They are fried for 2 minutes. And immediately add the rest of the vegetables. We warm up everything together for a couple of minutes. Reduce the heat and bring to readiness for another 10 minutes. Now turn off the heat and pour in the sauce and vinegar. Mix and boldly serve to the table. Simple and delicious.
Heat the frying pan and pour sunflower oil into it. First we send garlic and carrots to the oil. They are fried for 2 minutes. And immediately add the rest of the vegetables. We warm up everything together for a couple of minutes. Reduce the heat and bring to readiness for another 10 minutes. Now turn off the heat and pour in the sauce and vinegar. Mix and boldly serve to the table. Simple and delicious.
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, coriander - 25 kcal/100g
- Parsley greens - 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
