Date: Thu, 09 Feb 95 16:01:04 EST
From: Sandra Hoffman (sandrap@dragon.achilles.net)
Here is my absolute favourite eggplant recipe, and I strongly recommend
not writing the vegetable off unless you've tried it this way.
"Eggplant blends well with the flavour of ginger, which brings out the
sweetness of the vegetable. The common preliminary step of soaking in
water or lightly salting eggplant is not done in any of the eggplant
recipes here"
Serves 4
4 4 inch (10cm) eggplants, caps removed, and cut in half lengthwise
Ginger-Soy Sauce
1/3 oz (10 gm; 1-inch cube) fresh ginger, peeled and finely grated
1 Tbsp 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.
From Good Food from a Japanese Temple by Soei Yoneda
kwvegan vegan