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Asian Marinated Eggplant Recipe
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To make Asian Marinated Eggplant you will need
Ingredients
| 1/4 | cups | Tamari | | 2 | tablespoons | Loosely packed cilantro (coriander or chinese | | | Parsley) leaves | | 1 | tablespoon | Rice wine vinegar | | 1 | teaspoon | Toasted sesame oil | | 1 1/2 | | Med. cloves garlic, smashed and peeled | | 3/8 | ounces | Peeled fresh ginger (1 by 1/4 piece cut | | | Crosswise into 1/4 inch slices | | 4 | medium | Sized (2 oz. each) Chinese eggplants * |
Instructions
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.
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.
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).
Enjoy your Asian Marinated Eggplant
How much is in a cup?
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Wed 6 Aug 2008
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