VT cold sesame soy eggplant

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* Exported from MasterCook *

 

Cold Sesame Soy Eggplant

 

Recipe By :Vegetarian Times Low-Fat & Fast

Serving Size : 6 Preparation Time :0:00

Categories : Asian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound eggplant (1 medium) -- halved lengthwise

1 tablespoon minced ginger root

2 teaspoons minced garlic

1 teaspoon salt

3 tablespoons cilantro leaves

7 scallions (1 medium bunch)

1 tablespoon soy sauce

1 tablespoon black or balsamic vinegar

1/2 teaspoon hot chili oil -- or double to taste

Croutons

or bread rounds

or rice crackers

or raw vegetable spears

 

1. Preheat oven to 350F.

 

2. Place eggplant cut-side down on a lightly oiled baking sheet or a nonstick

baking pan. Bake until very soft, 45 to 50 minutes.

 

3. While the eggplant is baking, mix together the ginger, garlic, and salt and

set aside on one part of the cutting board.

 

4. Mince the cilantro and scallion tops together. Set aside on another area of

the cutting board. Chop the white part of the scallions and set aside in a small

bowl. In a separate small bowl, mix together the soy sauce, vinegar, and chili

oil. Set aside.

 

5. When the eggplant is done, let sit until cool enough to handle, then scoop

out the flesh with a spoon or with your hands and place it in the center of the

cutting board; discard the skin. Mash in the ginger, garlic, and salt, turning

the mixture with a knife or scraper to mix it well. Mix in the cilantro and

scallion greens, then pour the soy sauce mixture over the eggplant mixture and

mix it well.

 

6. Transfer mixture to a serving bowl and top with the remaining chopped

scallions. Serve immediately, or cover and refrigerate for up to 2 days before

serving. To serve, spread the puree onto croutons, bread rounds or rice

crackers, or use as a dip for raw vegetables.

 

PER SERVING: 35 calories; 1 g protein; 1 g fat; 7 g carbs; 675 mg sodium; 3g

fiber

 

Source:

" Vegetarian Times Low-Fat & Fast Asian "

Copyright:

" Vegetarian Times Inc (Macmillan 1997: Page 5) "

Yield:

" 1 1/4 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 29 Calories; 1g Fat (14.3% calories from

fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 532mg

Sodium. Exchanges: 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

 

NOTES : This may take a little longer than 30 minutes, but you won't be sorry!

 

Nutr. Assoc. : 3234 0 0 0 384 4845 0 5458 0 0 0 0 0