Eggplant & Ginger Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: 4 inch, (10cm) eggplants,
Caps removed, and cut in
Half lengthwise,
GINGER-SOY SAUCE
1/3 ounce: (10 gm, 1-inch cube) fresh
Ginger, peeled and finely
Grated,
1 tbsp: Soy Sauce,
Directions:
Bring about 4 cups water to a boil in a medium sized saucepan over
high heat. Add Eggplant halves, cut side up, and reduce heat to
medium. Simmer, uncovered, until just cooked (about five minutes)
turning eggplant after about 3 minutes. Test by pricking with
toothpick or skewer. Flesh should be soft but not mushy.
Drain with skin side up., Press gently with your hand to squeeze out
water without crushing. Cool.
When cool, cut each half lengthwise into 1/8 inch slices [I make them
thicker] The vegetable can be cut when hot, but the result is messy.
Mix ginger soy sauce. [I do this first]
Place eggplant slices on a serving plate, and pour sauce over. Can be
eaten hot, at room temp. or chilled.
The recipe calls for small oriental eggplants but if large ones are
used cut them in half, and then cut each half into quarters before
cooking.
Source: _From Good Food from a Japanese Temple_ by Soei Yoneda
Posted by Sandra Hoffman to the Fatfree
Digest [Volume 15 Issue 10] Feb. 10, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp
high heat. Add Eggplant halves, cut side up, and reduce heat to
medium. Simmer, uncovered, until just cooked (about five minutes)
turning eggplant after about 3 minutes. Test by pricking with
toothpick or skewer. Flesh should be soft but not mushy.
Drain with skin side up., Press gently with your hand to squeeze out
water without crushing. Cool.
When cool, cut each half lengthwise into 1/8 inch slices [I make them
thicker] The vegetable can be cut when hot, but the result is messy.
Mix ginger soy sauce. [I do this first]
Place eggplant slices on a serving plate, and pour sauce over. Can be
eaten hot, at room temp. or chilled.
The recipe calls for small oriental eggplants but if large ones are
used cut them in half, and then cut each half into quarters before
cooking.
Source: _From Good Food from a Japanese Temple_ by Soei Yoneda
Posted by Sandra Hoffman
Digest [Volume 15 Issue 10] Feb. 10, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp