CookGo
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Molokhia and Steamed Eggplant with Ginger Soy Sauce

Cost $5, save $10

Source: Recommended by CookGo

  • 15 Min
  • 2 Servings
  • $5

INGREDIENTS

  • Vegetables

    • 100g molokhia leaves
    • 🍆 80g eggplant

  • Condiments

    • 40g seasoned mekabu
    • 🧂 1 tbsp concentrated soy sauce
    • A pinch of white sesame seeds
    • 1 tsp sesame oil

  • Spices

    • 1/2 piece grated ginger

STEPS

1

Separate molokhia leaves from stems. Boil stems for 1 minute, add leaves and boil for 30 seconds. Drain and chop finely.

2

Cut eggplant in half lengthwise, soak in water, wrap in plastic, and microwave for 90 seconds at 600W. Cool in water and slice diagonally.

3

Mix molokhia, eggplant, and soy sauce in a bowl.

4

Plate the mixture, top with mekabu, sprinkle sesame seeds, add grated ginger, and drizzle sesame oil.

NUTRIENTS

Per 1 serving

🔥

120

Calories

  • 3g
    Protein
  • 10g
    Carbs
  • 5g
    Fats

đź’ˇ Tips

Chill the dish in the fridge for a more refreshing flavor.Add tomatoes or natto for extra variety and nutrition.Use low-sodium soy sauce for a healthier option.

⚠️ Precautions

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