VEGAN mahogany eggplant

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* Exported from MasterCook *

 

Mahogany Eggplant

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian {Posted}

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons peanut oil

3 (6-oz) Japanese eggplants -- 1/4-inch diagonal slices

2 garlic cloves -- minced

3 scallions -- chopped

1 tablespoon minced fresh ginger

3 tablespoons tamari soy sauce

1 tablespoon sake or dry white wine

1 teaspoon sugar

1 teaspoon Asian chili paste

1/4 cup water

 

1. Heat the oil in a large skillet over medium high heat. Add the eggplant in

batches and cook until browned on both sides, about 5 minutes. Remove to a

plate and set aside.

 

2. Heat the remaining oil in the same skillet over medium heat. Add the garlic,

scallions, and ginger and cook until fragrant, about 30 seconds. Stir in the

tamari, sake, sugar, chili paste, and water and simmer for 1 minute, stirring to

blend.

 

3. Add the reserved eggplant, tossing to coat with the sauce. Cover and simmer

until the eggplant is tender, about 10 minutes.

 

Serves 4

 

Source:

" Vegan Planet by Robin Robertson (2003) "

S(Archive):

" http://www.robinrobertson.com/Vegan%20Recipes.htm "

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Per Serving (excluding unknown items): 111 Calories; 7g Fat (55.3% calories from

fat); 3g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 768mg

Sodium. Exchanges: 0 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : Tender slices of Japanese eggplant are steeped in a flavorful tamari

broth which imbues it with a rich mahogany color. Serve this dish over freshly

cooked rice. Small Japanese eggplants are used, but regular eggplant may be

substituted, if necessary. To prepare this dish on the grill, grill this

eggplant brushed with a small amount of the sauce and heat the remaining sauce

separately to top the grilled eggplant. -Robin

 

Nutr. Assoc. : 0 3234 0 0 0 0 4810 0 27232 0