 Baked Eggplant and Shiitake Mushrooms |
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| Calories Fat Protein Cholesterol Salt P/S ratio* Dietary fiber | 145Kcal 10g 9g 25mg 1.0g 0.2 2.8g |
| *A ratio between saturated fatty acid(S) and polyhydric unsaturated fatty acid(P). The ratio is shown for each dish. The preferable ratio is 1 to 1.5. |
| Ingredients | Serves 4 | seasonings | Serves 4 |
|---|---|---|---|
| eggplants raw shiitake mushrooms (large) slices cheese (melting type) dried bonito flakes Japanese pepper leaf buds | 4 4 6 1 pack 8 | soy sauce vegetable oil | @1/2 teaspoon @2 teaspoons |
| P | Cut each eggplant in half lengthwise without removing the caps, and remove a little of the skin on the sides to stabilize them. Make shallow cuts on the cut sides in a checkered pattern and soak in water. |
|---|---|
| Q | Remove the stems from the mushrooms and slice thinly. Cut the cheese into 8 equal portions. |
| R | Mix the dried bonito flakes with the soy sauce. |
| S | Preheat an oven to 180oC. |
| T | Dry the eggplants, coat the surface with the vegetable oil, and place on a baking pan with the cut sides up. |
| U | Bake the eggplants in a preheated oven for approx. 5 minutes until nearly done. |
| 7 | Sprinkle3on the eggplants and place the mushrooms over them. Top with cheese, and bake in the oven again until the cheese melts. |
| 8 | Serve on a dish and garnish with the Japanese pepper leaf buds. |
 EA frying pan may be used instead of an oven. If so, use a Teflon pan, which requires little oil. Because eggplants and shiitake mushrooms can absorb plenty of oil, be careful not to use too much. EBoiled pumpkins or boiled potatoes can be substituted for the vegetables. Preparing eggplants |
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