Recipe - Eggplant And Ginger Sauce

4 4 inch (10cm) eggplants,
Caps removed, and cut in
Half lengthwise

GINGERSOY SAUCE
1/3 ounce (10 gm; 1inch cube) fresh
Ginger, peeled and finely
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 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 sandrap@dragon.achilles.net 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.

1.80á

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