Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a special dish, low-cal non-fried eggplant hors d'oeuvre. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

An hors d'oeuvre, appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating. This is a list of notable hors d'oeuvre, also referred to as appetisers or starters, which may be served either hot or cold.

Low-Cal Non-Fried Eggplant Hors d'Oeuvre is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Low-Cal Non-Fried Eggplant Hors d'Oeuvre is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook low-cal non-fried eggplant hors d'oeuvre using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Low-Cal Non-Fried Eggplant Hors d'Oeuvre:

Prepare 1 two large Eggplants (small)
Prepare 2 tsp Vegetable oil
Take 1 ro taste Grated daikon radish
Get Broth
Prepare 50 ml Mentsuyu
Make ready 200 ml Water
Prepare 1 tsp Sugar
Take 1 tbsp Seasoned rice vinegar (for sushi) (to taste)
Get 1 dash Red chili pepper

Extra hors d'oeuvres ideas: Haricot beans with chopped chives, scallions, parsley, and white wine vinegar Black olives Pickled Herring Beets in red wine vinegar. An hors d'oeuvre, appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party.

Instructions to make Low-Cal Non-Fried Eggplant Hors d'Oeuvre:

First prepare the broth by boiling the ingredients in a pot. Adding seasoned rice vinegar (sushi vinegar) gives it a refreshing touch, but it is optional.
Wash the eggplants, remove the tops, and wipe off excess water with a paper towel. Using 1 teaspoon per eggplant, coat each with vegetable oil.
Score the skins of each oiled eggplant and cut into eighths. (Do not rinse the slices in water!)
With the skins on top, place the slices in a microwavable dish and cover tightly in saran wrap, with the wrap directly touching the skins.
Bake for 2 minutes for a 1000 watt microwave. (The higher the heat, the better the color retention.) The photo shows the cooked eggplant slices.
Place eggplant slices skin-down into the broth. Let sit until the broth cools.
Let the eggplants cool in broth. Once they are cool, chill in the refrigerator. Top with grated daikon to taste and eat in your favorite cool spot.

Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Never would have I thought of boiling eggplant. Without the oil, eggplant's natural sweetness comes forward more and the bold seasonings remain bright. Fried eggplant Fried eggplant is not only a dish that can be whipped up rather quickly, but also provides an opportunity for creativity in the kitchen.

So that’s going to wrap this up with this exceptional food low-cal non-fried eggplant hors d'oeuvre recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!