Only a morbid fanatic can take pleasure in the sufferings he inflicts upon himself; only an insensitive fool can take pleasure in the sufferings that are the consequences of his folly; and only a convinced Christian can take pleasure in sufferings endured “for Christ's sake,” for he alone has been initiated into the divine secret, that it is only when he is “weak,” having thrown himself unreservedly in penitence and humility upon the never-failing mercies of God, that he is “strong,” with a strength not his own, but belonging to the Lord of all power and might.

R.V.G. Tasker

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Chinese	Chinese, Vegetables	6	Servings

INGREDIENTS

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 *

INSTRUCTIONS

* (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 www.synapse.com/~gemini

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