Eggplant and Ginger Sauce
4 4 inch eggplants, caps removed, and cut in half lengthwise
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.
Ginger Soy Sauce:
1/3 ounce, 1-inch cube fresh ginger, peeled and finely grated
1 tablespoon soy sauce
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. Place eggplant slices on a serving plate, and pour sauce over. Can be eaten hot, at room temp. or chilled.
Click Here to Comment on This Recipe