Eggplant with sesame sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Eggplant; peel, slice 1/4\" rd |
| 1 | tablespoon | Canola oil |
| 2 | Cloves garlic; minced | |
| 2 | teaspoons | Ginger; minced |
| 1 | tablespoon | Sugar |
| 2 | tablespoons | Tamari sauce |
| 1 | tablespoon | Rice vinegar |
| 1 | teaspoon | Sesame oil |
| 1 | tablespoon | Sesame seeds; lightly toasted |
Directions
Place eggplant in single kable bamboo or metal steamer. Steam until tender and cooked through, about 10-15 minutes.
Sesame sauce: Heat ol over medium-low heat; saute garlic and ginger until soft but not brown, about 3 minutes. Set aside.
In small bowl, mix sugar, tamari and vinegar; stir until sugar is dissolved. Add sesame oil. reserved garlic mixture and sesame seeds. Spoon over eggplant, tossing lightly to mix. 1g protein, 4g fat. | NOTES : Makes 4-6 servings
Recipe by: Vegetarian Times, May 1996 Converted by MM_Buster v2.0l.