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    Eggplant & Ginger Sauce


    Source of Recipe


    fooddownunder.com

    List of Ingredients




    4 x 4 inch (10cm) eggplants, Caps removed, and cut in Half lengthwise

    GINGER-SOY SAUCE
    1/3 oz (10 gm, 1-inch cube) fresh Ginger, peeled and finely Grated
    1 tbl Soy Sauce, low sodium brand

    Recipe



    * 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.

    * 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.

 

 

 

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