CookGo
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Stewed Eggplant and Pumpkin

Cost $6.5, save $4.5

Source: Recommended by CookGo

  • 30 Min
  • 2 Servings
  • $6.5

INGREDIENTS

  • Wild Vegetables

    • Eggplant: 2 pieces (cut in half lengthwise)
    • Pumpkin: 200 g (thinly sliced)

  • Seasonings

    • Dashi broth: 400 ml
    • Soy sauce: 2 tablespoons
    • Mirin: 2 tablespoons
    • Sugar: 1 teaspoon

STEPS

1

Cut the eggplants in half lengthwise and soak them in water to remove the bitterness.

2

Slice the pumpkin thinly, ensuring even thickness.

3

Bring dashi broth, soy sauce, mirin, and sugar to a boil in a pot.

4

Add the eggplant and pumpkin to the pot and simmer over medium heat for about 15 minutes.

5

Turn off the heat, let it cool slightly, and allow the flavors to soak in.

NUTRIENTS

Per 1 serving

🔥

150

Calories

  • 3g
    Protein
  • 28g
    Carbs
  • 1g
    Fats

đź’ˇ Tips

The dish tastes even better after cooling down.If storing, keep in the refrigerator for up to 2 days.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.