Eggplant & Ginger Sauce
Yield
4 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
eggplant
4 inch, caps removed, and cut in half lengthwise |
*
|
| Ginger soy sauce | |||
| ⅓ | ounce |
ginger
(10 gm, 1-inch cube) fresh, peeled, finely grated |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
eggplant
4 inch, caps removed, and cut in half lengthwise |
*
|
| Ginger soy sauce | |||
| 9.6 | ml/g |
ginger
(10 gm, 1-inch cube) fresh, peeled, finely grated |
|
| 15 | ml |
soy sauce, tamari
|
|
Directions
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 ⅛ inch slices.
The vegetable can be cut when hot, but the result is messy.
Mix ginger soy sauce.
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.
