Cold Eggplant
Accredited Practising Dietitian (DAA, Australia) and Assistant
External Affairs Officer of Hong Kong Dietitians Association, Miss
Doris LAU said, "This eggplant appetizer used bonito flakes as
stock to dilute soy sauce and reduce sodium content. It is, therefore,
a healthy choice for snack."
Available in Other Languages
Tagalog and Indonesian versions are extracted from the Less-Salt-and-Sugar Recipes published by the Committee of Reduction of Salt and Sugar in Food.
Ingredients : (To Serve 2):
| Eggplant | 300g |
| Bonito Flakes | Small amount |
| Sauce | Less than 1/2 teaspoon |
Bonito Flakes Water Ingredients (to make 3.8 litres)
| Bonito Flakes | 500g |
| Water | 4 litres |
Cooking Method:
| 1. | Bring the water to boil and add the bonito flakes for 10 minutes. |
| 2. | Set the stock aside. |
Sauce Ingredients
| Sauce | 10ml |
| bonito flakes water | 200ml |
Cooking Method:
| 1. | Peel the eggplant, cut it into small sections. |
| 2. | Place the eggplant onto a plate and steam for 5 minutes until done. Set aside in refrigerator. |
| 3. | Mix the soy sauce with the bonito flakes water that has been cooled down. Set aside. |
| 4. | To serve, pour over the eggplant with a small amount of the bonito flakes and sauce mentioned on point 3 above. |
Per serving:
| Energy(kcal) | 38 |
| Carbohydrate(g) | 9 |
| Protein(g) | 1 |
| Fat(g) | 0 |
| Sugar(g) | 5 |
| Sodium(mg) | 6 |
The energy and nutrient content above is estimated according to the
information compiled from the USDA Nutrient data Laboratory. Values are for
reference only.
This recipe is provided by Yummy Handmade Sanuki Udon Restaurant.
Extract from CookSmart, Issue 26
