10g
4.8g (1 1/2 teaspoons)
5.2g (slightly less than 1 teaspoon)
5g (1 teaspoon)
1g(Small amount)
4g (1 teaspoon)
１
Rinse the eggplant and pierce it in several places using a fork. Wrap with plastic wrap and heat in a microwave oven (500w) for approx. 2.5 to 3 minutes.
２
Cut the bell pepper into thin strips, wet them and cover with plastic wrap. Heat in a microwave oven for approx. 1 minute.
３
After the eggplant cools down, cut it into bite-size sticks.
４
Combine the seasonings and add the garlic after mincing. Toss the egg plant and bell pepper in the sauce.
