MENU

Vegan Japanese Cuisine: Triple-Taste Aubergines/Egg-Plants Recipe

Touch Hearts to Rate
2 votes | 3122 views

As I already repeated time and time again, the Japanese cuisine/gastronomy has a lot to offer to vegans and vegetarians for the simple reason that such priorities are typical of the Buddhist monks (I mean the real ones!) in this country.

Here is a very simple but very Japanese recipe with aubergines/egg plants:
Triple-Taste Aubergines/Egg-plants!

Prep time:
Cook time:
Servings: 4
Tags:

Ingredients

Cost per serving $0.54 view details
  • Egg plants/Aubergines: 5
  • Green leeks: 1 tablespoon (chopped)
  • Ground sesame seeds: 1 nad a half tablespoons
  • Soy sauce: 1 and a half tablespoons
  • Sugar: 2 teaspoons
  • Rice vinegar: 2 teaspoons
  • Ground chili pepper: 1/3 teaspoon

Directions

  1. -Cut both extremities of egg plants/aubergines off. Cut them in halves lengthwise and steam them in a steamer until soft.
  2. -Spread them over a strainer dish or a “zaru/Japanese bamboo strainer” and let them cool down.
  3. Cut to your prefeered size.
  4. -In a bowl, drop ground sesame seeds, soy sauce, rice vinegar, sugar, and chili pepper. Mix well, Drop inthe cut aubergines and mix gently. Last add chopped leeks and mix gently.
  5. -Serve the equivalent of one egg plant/aubergine in four individual dishes or all in the same serving dish. Look at the picture for a presentation suggestion!
  6. Easy, isn’t it?
  7. Great with beer!
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Apr 04 »
Today - Apr 04
April 5 - 11
April 12 - 18
April 19 - 25
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 187g
Recipe makes 4 servings
Calories 83  
Calories from Fat 33 40%
Total Fat 3.74g 5%
Saturated Fat 0.54g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 129mg 5%
Potassium 414mg 12%
Total Carbs 12.44g 3%
Dietary Fiber 6.0g 20%
Sugars 6.32g 4%
Protein 1.93g 3%

Languages

Reviews

Leave a review or comment