Eggplant Tsukemono Recipes

Low Carb Eggplant Parmesan (Only 8 Ingredients)

WEBSep 7, 2022 · 4. Meanwhile, coat an 8 X 8 glass baking dish with cooking spray. Add about 1/3 of the sauce to the bottom. Add a layer of the …

Rating: 5/5(7)
1. Preheat the oven to 400 degrees. Slice the eggplant into long pieces. If you have time, sprinkle the eggplant with salt and let it rest for 15 minutes. After the 15 minutes, press a paper towel against the eggplant to remove any excess moisture.
2. Cover 2 baking sheets with foil and spray with cooking spray. Place the eggplant in a single layer on the baking sheets. Brush with olive oil. Sprinkle with salt, pepper, and Italian seasoning.
3. Bake for 20-25 minutes until softened.
4. Meanwhile, coat an 8 X 8 glass baking dish with cooking spray. Add about 1/3 of the sauce to the bottom. Add a layer of the baked eggplant. Sprinkle with 1/2 the mozzarella cheese. Add more sauce, another layer of eggplant, more sauce, and then sprinkle the remaining mozzarella cheese on top. Mix together the almond flour and Parmesan cheese and sprinkle over top.

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Healthy Keto Eggplant Parmesan Recipe Wholesome …

WEBAug 10, 2020 · More Keto Eggplant Recipes. If you like this eggplant parmesan keto recipe, you might also like some of my other keto low …

1. Optional step: Arrange the sliced eggplant in a single layer on cutting boards or baking sheets and sprinkle with salt. Leave it to sweat for about 1 hour. Rinse off the salt and pat dry. (This is recommended to make the eggplant less bitter.)
2. Preheat the oven to 400 degrees F (204 degrees C). Line two small baking sheets (or one extra large) with fresh parchment paper.
3. Setup three shallow bowls:Bowl 1: Coconut flourBowl 2: Beaten eggsBowl 3: Pork rinds, almond flour, grated Parmesan, Italian seasoning, garlic powder, and black pepper
4. Dredge the eggplant slices in a thin layer of coconut flour, then dip in the egg, and press into the breadcrumb mixture. Place the slices onto the baking sheets without touching.

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Tsukemono Shiozuke (Salt Pickling) 塩漬け • Just One Cookbook

WEBJan 31, 2019 · My Recommendations and Some Tips. My favorite Shiozuke: 5% brine, pickle for 8 hours, enjoy in 3-4 days; and …

1. Gather all the ingredients. Also, prepare a clean container with a lid for each vegetable. You can also put all vegetables (except for eggplants) in one big container.
2. Decide the amount of salt you want to use and weigh the salt (Please read the blog post). This recipe is 5% brine (50 grams of sea salt in 1000 ml of water) and made double batch (100 grams of sea salt in 2000 ml of water) as I used a lot of vegetables to demonstrate.
3. Put the measured water and sea salt in the pot and let the salt dissolved completely over medium heat. You do not need to let it boil. You can turn off the heat once it’s warm and salt is completely dissolved. Let cool. Tip: In winter, it’s fast if you put the pot outside (leaving the lid slightly ajar). In summer, make the brine the previous day.
4. Eggplants: Cut off the end of eggplants. When you are making Asazuke (quick pickles), cut the eggplant in half or cut a slit vertically about half the length in the eggplant to let the salt brine absorb. Otherwise, you don’t need to cut the eggplants. Place them in the container. Tip: To prevent the beautiful eggplants from discoloring, I used 'Lucky Iron Fish' - a cooking tool that retains colors and adds iron to foods. It is optional but worth investing especially if you need more iron in your diet. You can purchase it on Amazon. I also use 'Lucky Iron Fish' when I make Kuromame.

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