Side Pannel
Eggplant and Ginger Sauce
Ingredients List
- 4 4 inch (10cm) eggplants,
- Caps removed, and cut in
- Half lengthwise
Directions
GINGER-SOY SAUCE
1/3 oz (10 gm; 1-inch cube) fresh
Ginger, peeled and finely
Grated
1 tb 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.
1/3 oz (10 gm; 1-inch cube) fresh
Ginger, peeled and finely
Grated
1 tb 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.
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