Eggplant and ginger sauce

Yield: 4 Servings

Measure Ingredient
4 \N 4 inch (10cm) eggplants,
\N \N Caps removed, and cut in
\N \N Half lengthwise
⅓ ounce (10 gm; 1-inch cube) fresh
\N \N Ginger, peeled and finely
\N \N Grated
1 tablespoon Soy Sauce


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 ⅛ 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 <sandrap@...> 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@... using MMCONV. Archived through kindness of Karen Mintzias, km@....



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