Title: ASIAN MARINATED EGGPLANT
Categories: Chinese, Vegetables
Yield: 6 servings
1/4 c Tamari
2 tb Loosely packed cilantro
-(coriander or chinese
Parsley) leaves
1 tb Rice wine vinegar
1 ts Toasted sesame oil
1 1/2 Med. cloves garlic, smashed
-and peeled
3/8 oz Peeled fresh ginger (1 by
-1/4 piece cut
Crosswise into 1/4 inch
-slices
4 md 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).
