Low-Cal Non-Fried Eggplant Hors d'Oeuvre

1. 1

   First prepare the broth by boiling the ingredients in a pot.

2. 2

   Adding seasoned rice vinegar (sushi vinegar) gives it a refreshing touch, but it is optional.

3. 3

   Wash the eggplants, remove the tops, and wipe off excess water with a paper towel.

4. 4

   Using 1 teaspoon per eggplant, coat each with vegetable oil.

5. 5

   Score the skins of each oiled eggplant and cut into eighths.

6. 6

   (Do not rinse the slices in water!)

7. 7

   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.

8. 8

   Bake for 2 minutes for a 1000 watt microwave.

9. 9

   (The higher the heat, the better the color retention.)

10. 10

    The photo shows the cooked eggplant slices.

11. 11

    Place eggplant slices skin-down into the broth.

12. 12

    Let sit until the broth cools.

13. 13

    Let the eggplants cool in broth.

14. 14

    Once they are cool, chill in the refrigerator.

15. 15

    Top with grated daikon to taste and eat in your favorite cool spot.

* Per serving · 4 servings · Values may vary.

No additional tips available.