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Eggs Japanese Digest, Fatfree, Feb95 4 Servings

INGREDIENTS

4 4 inch, 10cm eggplants
Caps removed, and cut in
Half lengthwise
1/3 oz 10 gm 1-inch cube fresh
Ginger, peeled and finely
Grated
1 T Soy Sauce

INSTRUCTIONS

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 1/8
inch slices [I make them  thicker] The vegetable can be cut when hot,
but the result is messy.  Mix ginger soy sauce. [I do this first]
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.  Source: From Good
Food from a Japanese Temple by Soei Yoneda  Posted by Sandra Hoffman
<sandrap@dragon.achilles.net> to the Fatfree  Digest [Volume 15 Issue
10] Feb. 10, 1995.  Individual recipes copyrighted by originator.
FATFREE Recipe  collections copyrighted by Michelle Dick 1995.
Formatted by Sue Smith,  SueSmith9@aol.com using MMCONV. Archived
through kindness of Karen  Mintzias, km@salata.com.  1.80á  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 133.4mg
Potassium: 9.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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