Intro & another style of Teriyaki Eggplant

[Guest guest]

Greetings all!

 

I'm new (again) on this board.. Actually, I was in the group a while back, but

somehow my membership was deleted. So, like the BBC comedy show says, " I'm

sorry, I'll read that again. "

 

Home is Vancouver Island, Canada, which means we have 3 1/2 - 4 seasons a year

when (edible) stuff grows. I have a garden, but keep several forageable wild

crops growing in with the regular cultivars. My leaf lettuce is going on 6th

generation seed from the same soil, so when planted it _*bounces*_ out of the

ground. Tender, never a chemical near it. Right now we have an exceptional

bumper crop of dandelions. I'll post my dandelion pasta recipe next time.

 

For now, here is another variation on

 

TERIYAKI EGGPLANT

This is quick and simple to prepare. You could add ingredients to vary the

effect -- mushrooms are nice, or sweet onion. It calls for long Asian style

eggpants (which never turn acidic if overcooked, and do not need peeling, or

salting & pressing). You can substitute regular eggplant too (I do, and --

heinous crime -- I never bother with the salting and pressing to extract liquid,

which contains some of the veg's nourishment). In case of European eggplant, be

sure to remove some of toughish the peel, but not all (to help the cubes keep

their shape).

 

INGREDIENTS

6 Japanese eggplants (about 1 1/2 pound) cubed

2 tablespoons sesame oil

1 (large) clove fresh garlic, pressed

1/2 cup sake (for best effect, used drinkable quality)

3 tablespoons *brewed* soy sauce, like Kikkoman

2 tablespoons raw honey

2 teaspoons fresh ginger, finely grated (more to taste)

1 rounded teaspoon sesame seeds (more to preference)

 

METHOD:

Soak eggplant cubes in water for 10 minutes. Drain and let dry. Heat oil in

large non-stick skillet or wok (I use cast iron). Add garlic and eggplant, and

saute several lminutes over medium low heat until semitender.

 

Combine remaining ingredients except sesame seeds, and pour in with the

eggplant. Continue sauteing until liquid is absorbed. Sprinkle top with sesame

seeds.

 

Whenever I can get a good deal on either kind of eggplant, I whip this up while

I'm preparing dinner. It's so quick and simple, it's ready when everything else

is, and so yummy.

 

SERVES 4

 

Per serving (1e 1/4 of recipe)

119 calories

2 g protein

9 g fat

7 g carb

 

PS: Thanks to all of you who make this one of the most intersting, practical

webgroups around. That's why I joined (the first time) and joined again now.

 

Kluane