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Recipe Name: Asian Marinated Eggplant Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 6

1/4 Cup(s) Tamari
2 Tablespoon(s) Loosely packed cilantro
coriander or chinese
Parsley) leaves, Parsley leaves
1 Tablespoon(s) Rice wine vinegar
1 Teaspoon(s) Toasted sesame oil
1 1/2 Med. cloves garlic, smashed
and peeled
3/8 Ounce(s) Peeled fresh ginger, 1 by
1/4 piece cut
Crosswise into 1/4 inch
4 Sized, 2 oz. each Chinese
eggplants *
(here they call them Japanese - the small skinny light purple or
lavender ones) 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). I may try this over a wok steamer rather
than in the microwave. WHICH REMINDS ME: Stephen, I love a dish which
I have seen referred to as Yu Shaing Eggplant. Based on a Yu Shaing
sauce. Which is, to some extent, translated as fish sauce (I know the
yu or ju is fish) not made from it but to go with it, I gather. It is
certainly not nuoc mam but I don't know if it contains it. It is
rather hot and by flavor I would guess it comes from the northern
provinces - perhaps NE end of China. I have also had it with fresh
pork strings. Glorious. Do you have any idea what it is or a recipe???
I have been unable to find it anywhere in my Chinese library. The
restaurant where I eat it is not one to give recipes or ingredients to
non-Chinese (if they'd give it to the Chinese. The place is popular
with the newer Chinese community here. (The old timers are all
Cantonese and so well integrated that they probably consider red beans
and rice their dish). From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 16
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 671.9mg
Potassium: 59.8mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: <1g
Protein: 1.3g

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