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Ingredientes
- 1/4 c. Tamari
- 2 Tbsp. Loosely packed cilantro (coriander or possibly chinese Parsley) leaves
- 1 Tbsp. Rice wine vinegar
- 1 tsp Toasted sesame oil
- 1 1/2 med cloves garlic, smashed and peeled
- 3/8 ounce Peeled fresh ginger (1 by 1/4 piece cut Crosswise into 1/4 inch slices
- 4 med Sized (2 ounce. each) Chinese eggplants *
Direcciones
- * (Here they call them Japanese - the small skinny light purple or possibly lavender ones)
- Combine all ingredients EXCEPT EGGPLANT in a blender or possibly processor. Process till 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 tsp. of the marinade over each eggplant half. Rub into flesh so which it runs into the cuts. Turn eggplants skin side up. Pour remaining marinade into the dish. Let stand 45 min.
- Turn eggplants skin side down. Cover tightly with microwave plastic wrap.
- Cook at high power for 10 min. Prick plastic to release steam. Remove, uncover, spoon sauce over eggplants. Serve as side dish. Recommended with grilled fish steak or possibly chicken breast (of course I'd baste which with a soy based marinade).
- I may try this over a wok steamer rather than in the microwave.
- That REMINDS ME: Stephen, I love a dish that I have seen referred to as Yu Shaing Eggplant. Based on a Yu Shaing sauce. That is, to some extent, translated as fish sauce (I know the yu or possibly ju is fish) not made from it but to go with it, I gather. It is certainly not nuoc mam but I do not know if it contains it. It is rather warm 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 possibly 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 possibly 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 which they probably consider red beans and rice their dish).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 6 servings | |
| Calories 15 | |
| Calories from Fat 7 | 47% |
| Total Fat 0.77g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 600mg | 25% |
| Potassium 36mg | 1% |
| Total Carbs 1.35g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.23g | 0% |
| Protein 0.74g | 1% |
