Japanese Eggplant Recipes #2 of 2

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Japanese Eggplant Medley

Japanese Eggplant Salad

Japanese Eggplant Teriyaki

 

 

* Exported from MasterCook *

 

Japanese Eggplant Medley

 

Recipe By :More Soy Cooking - Marie Oser

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons olive oil

1/4 teaspoon crushed red pepper

4 cloves garlic -- minced

1/2 cup chopped red bell pepper

2 cups thinly sliced baby-cut carrots

1 6 oz package hickory baked tofu -- sliced on an angle

6 medium Japanese eggplants -- thinly sliced

1 15 oz can whole baby corn -- drained and sliced

1/2 cup dry sherry

1 cup cooked pearl barley

1 1/2 cups chicken-flavor vegetarian broth -- boiling

3 tablespoons tamari soy sauce

2 tablespoons rice vinegar

2 teaspoons liquid fruitsource

3 drops hot pepper sauce

1 tablespoon cornstarch

2 tablespoons cold water

1/3 cup chopped fresh cilantro

 

In a medium saucepan, warm oil and crushed pepper over medium-high heat for 1

minute. Add the garlic, bell pepper, carrots, and tofu and saute 3 minutes.

Add the eggplant and baby corn and cook 5 minutes, stirring occasionally.

Reduce heat to low and add the sherry; simmer 2 minutes, stir, and add the

cooked barley.

 

In a large liquid measuring cup, combine the both, tamari, vinegar, Fruitsource,

and hot pepper sauce. In a small bowl blend the cornstarch and cold water and

add to the broth mixture. Stir the sauce into the veggies and add the cilantro.

Simmer 8 minutes, or until ready to serve, stirring occasionally.

 

Description:

" Easy and delectable, this dish is wonderful either as a side or light

main course. The baked tofu is a credible stand-in for the pork

usually found in Asian dishes. "

S(Mailing Lists):

" jkujawa on 14 Dec 2000 "

 

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Per Serving (excluding unknown items): 40 Calories; 1g Fat (40.8% calories from

fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 381mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other

Carbohydrates.

 

NOTES : Posted to Veg-Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Japanese Eggplant Salad

 

Recipe By :Some Like It Hot - Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons safflower oil

1 tablespoon toasted sesame oil

4 Japanese eggplants -- trimmed & quartered lengthwise

1/2 teaspoon hot red pepper flakes

1 cup vegetable stock

2 tablespoons low-sodium tamari

2 tablespoons dry sherry

1 tablespoon sugar

1/4 teaspoon cornstarch mixed with 1 tablespoon water

1 teaspoon grated fresh ginger

4 tablespoons rice vinegar

1/8 teaspoon minced fresh garlic

8 ounces romaine lettuce -- rinsed, dried & cut crosswise into 1

inch strips (about 6 cups)

6 ounces fresh snow peas -- blanched 1 minute

1 in boiling salted water

1/4 cup thinly sliced red bell pepper

1/4 cup thinly sliced daikon

 

Heat the safflower and sesame oils in a large skillet over medium-high heat.

Add the eggplant and hot red pepper flakes and stir-fry about 5 minutes, until

the eggplant slices are lightly browned on both sides. Add the stock,

tamari, sherry, and sugar. Reduce the heat to medium, cover and cook until the

eggplant is tender but still holds its shape, about 6 to 8 minutes. Transfer the

eggplant to a large plate with a slotted spoon.

 

Strain the cooking liquid, reserving 3/4 cup. boil the reserved liquid in the

skillet until reduce to 1/2 cup, about 3 to 5 minutes. Stir in the cornstarch

mixture and cook, stirring constantly, until the sauce is thickened, about 15

seconds. Pour the sauce into a small bowl along with any liquid from the

eggplant. Add the ginger, rice, vinegar, and garlic to the sauce. Taste and

adjust seasonings. Set aside and allow to come to room temperature.

 

Divide the lettuce evenly among 4 dinner plates. In a small bow, toss 3

tablespoons of the sauce with the snow peas, red bell pepper, and daikon. Place

on quarter of the salad mixture in the center of each bed of romaine.

Divide the eggplant slices among the plates, arranging the slices in a spoke

patter on each salad. Spoon the remaining sauce over the eggplant.

 

 

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Per Serving (excluding unknown items): 149 Calories; 8g Fat (48.9% calories from

fat); 4g Protein; 15g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 413mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1 1/2 Fat; 1/2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Japanese Eggplant Teriyaki

 

Recipe By :Rice and Spice: Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 small Japanese eggplant -- stemmed & quartered lengthwise

1 clove garlic -- minced

3 tablespoons fresh lemon juice

3 tablespoons tamari or other soy sauce

1 tablespoon honey -- (or other natural sweetener)

2 tablespoons dark sesame oil

1 tablespoon vegetable oil

4 cups hot cooked japanese sticky (glutinous) or

short-grain brown rice -- (4-6)

 

Place the eggplant quarters in a large shallow dish and pierce the skin of each

in several places with a fork.

 

In a small bowl, whisk together the garlic, lemon juice, tamari, and honey. Add

the sesame oil in a slow, steady stream, whisking constantly until the mixture

is emulsified and smooth. Pour the marinade over the eggplant, turning the

eggplant to coat well. Allow the eggplant to marinate, turning occasionally, for

at least 1 hour, or overnight in the refrigerator.

 

When ready to cook, remove the eggplant from the marinade, reserving the

marinade. Heat the vegetable oil in a large skillet over medium heat until hot.

Add the eggplant and cook, turning once, until softened and browned on both

sides, about 4 minutes. Add the reserved marinade and simmer, turning the

eggplant once, for about 10 minutes, or until the eggplant is tender and the

sauce is syrupy. Serve over the rice.

 

S(Mailing Lists):

" PatH <kitpath on 03 Aug 2001 "

 

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Per Serving (excluding unknown items): 318 Calories; 8g Fat (21.2% calories from

fat); 7g Protein; 58g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 526mg

Sodium. Exchanges: 2 Grain(Starch); 4 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : SMALL, slender Japanese eggplants, available in many well-stocked

supermarkets and in Asian grocery stores, are best for this dish. Japanese

sticky rice would be the traditional choice, but brown rice, or almost any

variety, will complement the flavors of the teriyaki sauce.

 

Posted to Veg-Recipes

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