Asian Eggplant Spread*
1 medium eggplant
1 tsp. grated fresh ginger root
1/2 tsp. ground anise
2 green onions, minced
1 1/2 tbsp. soy sauce
1/2 tsp. dark sesame oil
1 tbsp. rice vinegar
Preheat the oven to 350 degrees.
Pierce the eggplant with a fork in several spots, place it
directly on the oven rack with a baking sheet on the rack below
to catch drips, and bake it for 45 to 60 minutes, until very soft
and somewhat collapsed. Remove the eggplant from the oven.
When it is cool enough to handle, cut the eggplant in half,
scoop out the flesh, and discard the skin. Thoroughly chop
through the flesh crosswise and lengthwise; you should have about
1-1/2 cups.
In a bowl, combine the eggplant with the ginger, anise, green
onions, soy sauce, sesame oil, and rice vinegar and mix well. Add
more soy sauce to taste as needed. *From Moosewood Low-Fat
Favourites. Clarkson Potter Publishers.
Broiled Eggplant Thai
Style
Here's a nice blend for your eggplant and bok choy and any
other left over goodies from last week. Buy a curry paste from
the store for a quick meal.
1 large eggplant
2 garlic cloves, minced or pressed
1 1/2 tbsp. soy sauce
1 tbsp. lemon juice
1/4 cup coconut milk
1 tsp. brown sugar
1/2 tsp. seeded minced fresh chile
1 tsp. grated ginger
1 tsp. peanut butter (optional)
Cut the eggplant lengthwise into 1/2 inch thick slices. Using a
sharp paring knife, score the top side of each slice in a 1-inch-square
diamond pattern, cutting about 1/4 inch into the flesh.
Place the eggplant slices in a single layer on the largest baking
pan that your broiler can accommodate. Combine the garlic and soy
sauce and pour the eggplant, coaxing it into the scored diamonds
with the back of a spoon.
Broil the eggplant about 6 inches from the heat until browned and
tender, about 4 minutes on each side. Remove from the oven and
set aside.
Meanwhile, combine the lemon juice, coconut milk, brown sugar,
chile, ginger and peanut butter, if using. Serve the eggplant
warm or at room temperature. Drizzle with the pan juices and top
with some of the sauce just before serving. *From Moosewood Low-Fat
Favourites. Clarkson Potter Publishers.
Ratatouille*
3 tbsp. olive oil
2 large onions, peeled and chopped
3 large red peppers, deseeded and sliced
3 garlic cloves, crushed
1 pound zucchini, cut into even-sized pieces
1 pound eggplant, diced
1 1/2 pounds tomatoes, peeled and chopped
salt and freshly ground black pepper
chopped parsley
Heat the oil in a large saucepan and sauté the onions and
peppers gently for 5 minutes.
Add the garlic, the zucchini and the eggplant. Stir gently,
cover and cook over a low heat for about 25 minutes, until all
the vegetables are tender.
Add the tomatoes, stir gently and cook, uncovered, for about 5
minutes, to heat through. Season with salt and pepper and garnish
with parsley. Serve hot or cold.
*From The Complete Vegetarian Cuisine. Published by Pantheon
Books.
bugus@ladybugorganics.com
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