Post by chief_cook2 on Mar 7, 2003 15:23:15 GMT -6
Yield: 6 Servings
Ingredients
1/4 c Tamari
2 tb Loosely packed cilantro (coriander or chinese Parsley) leaves
1 tb Rice wine vinegar
1 ts Toasted sesame oil
1 1/2 Med. cloves garlic, smashed and peeled
3/8 oz Peeled fresh ginger (1 by 1/4 piece cut Crosswise into 1/4
inch slices
4 md Sized (2 oz. each) Chinese eggplants *
Instructions * (here they call them Japanese - the small skinny
light purple or lavender ones)
1. Combine all ingredients EXCEPT EGGPLANT in a blender or
processor. Process until smooth. Prick th eggplants several times
with a fork and pull off the leaves. Cut in half lengthwise. On the
open side of each half make three deep diagonal slashes in each
direction. Place eggplants skin side down in a 13x9x2 oval dish.
2. Spoon 1 1/2 teaspoons of the marinade over each eggplant half.
Rub into flesh so that it runs into the cuts. Turn eggplants skin
side up. Pour remaining marinade into the dish. Let stand 45 minutes.
3. Turn eggplants skin side down. Cover tightly with microwave
plastic wrap. Cook at high power for 10 minutes. Prick plastic to
release steam. Remove, uncover, spoon sauce over eggplants. Serve as
side dish. Recommended with grilled fish steak or chicken breast (of
course I'd baste that with a soy based marinade).
I may try this over a wok steamer rather than in the microwave.
Ingredients
1/4 c Tamari
2 tb Loosely packed cilantro (coriander or chinese Parsley) leaves
1 tb Rice wine vinegar
1 ts Toasted sesame oil
1 1/2 Med. cloves garlic, smashed and peeled
3/8 oz Peeled fresh ginger (1 by 1/4 piece cut Crosswise into 1/4
inch slices
4 md Sized (2 oz. each) Chinese eggplants *
Instructions * (here they call them Japanese - the small skinny
light purple or lavender ones)
1. Combine all ingredients EXCEPT EGGPLANT in a blender or
processor. Process until smooth. Prick th eggplants several times
with a fork and pull off the leaves. Cut in half lengthwise. On the
open side of each half make three deep diagonal slashes in each
direction. Place eggplants skin side down in a 13x9x2 oval dish.
2. Spoon 1 1/2 teaspoons of the marinade over each eggplant half.
Rub into flesh so that it runs into the cuts. Turn eggplants skin
side up. Pour remaining marinade into the dish. Let stand 45 minutes.
3. Turn eggplants skin side down. Cover tightly with microwave
plastic wrap. Cook at high power for 10 minutes. Prick plastic to
release steam. Remove, uncover, spoon sauce over eggplants. Serve as
side dish. Recommended with grilled fish steak or chicken breast (of
course I'd baste that with a soy based marinade).
I may try this over a wok steamer rather than in the microwave.