Chinese eggplant steaks

4 servings

Ingredients

Quantity Ingredient
1 pounds Eggplant
Salt
1 tablespoon Butter
2 Garlic cloves; fine chopped
2 tablespoons Light soy sauce
1 tablespoon Rice wine vinegar
2 teaspoons Oriental sesame oil
½ teaspoon Sugar
¼ teaspoon Pepper
1 tablespoon Toasted pine nuts
1 Green onion; finely chopped

Directions

At least one hour before serving, prepare eggplant: Trim and discard ends of eggplant. Cut crosswise diagonally into eight ½" thick slices. Sprinkle both sides of slices lightly with salt; place in colander and set aside 30 minutes.

Meanwhile, prepare marinade. In small skillet, melt butter over medium heat. Add garlic and saute until golden. Add soy sauce, vinegar, sesame oil, sugar and pepper. Cook 1 minute. Remove from heat and spread in large shallow baking pan or jelly-roll pan.

Rinse eggplant slices and pat dry. Place slices in pan with marinade, turning to season both sides; set aside at least 20 minutes or up to 2 hours.

Heat broiler. Drain marinade from pan; reserve. Broil eggplant slices 3" from heat source until lightly browned; turn to brown other side. Transfer to serving plate and top with pine nuts and green onions. Reheat marinade, pour over eggplant and serve.

Nutritional information per serving: 2 g protein; 6 g fat; 9 g carbohydrate; 4 g fiber; 330 mg sodium; 7 mg cholesterol; 96 calories.

Van Dyne writes: "Do-ahead cooks will enjoy this dish. Although it requires time to prepare and marinate the eggplant, the cooking takes only minutes."

From Elaine Van Dyne's "Veggie Table: Vegetables Play the Lead in Asian-Inspired Dishes" article in "Country Living." April 1995. Vol.

18, No. 4. Pg. 142. Electronic format by Cathy Harned.

Submitted By CATHY HARNED On 06-04-95

Related recipes