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Eggplant and Ginger Sauce

 

58

Yield

4

servings

Prep

20

min

Cook

10

min

Ready

30

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

4 each eggplant
4 inch, caps removed, and cut in half lengthwise
*
Ginger soy sauce
ounce ginger
(10 gm, 1-inch cube) fresh, peeled, finely grated
1 tablespoon 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 4g (0.1 oz)
Amount per Serving
Calories 10% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 211mg 9%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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