Eggplant and Ginger Sauce Recipe - Cooking Index
Eggplant and Ginger Sauce Recipe - Cooking Index
| 4 | Eggplants | |
| Caps removed - and cut in | ||
| Half lengthwise | ||
| Ginger Soy Sauce | ||
| 1/3 oz | 9.5g | Fresh - (10 gm, 1-inch cube) |
| Ginger - peeled and finely | ||
| Grated | ||
| 1 tablespoon | 15ml | 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
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