Chinese Eggplant Steaks

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MMMMM----- Recipe via Meal-Master v8.02

 

Title: Chinese Eggplant Steaks

Categories: Side dish, Vegetables

Yield: 4 servings

 

1 lb Eggplant

Salt

1 tb Olive oil

2 ea Garlic cloves, chopped

2 tb Light soy sauce

1 tb Rice wine vinegar

2 ts Oriental sesame oil

1/2 ts Sugar

1/4 ts Pepper

1 tb Toasted pine nuts

1 ea Green onion, finely chopped

 

At least one hour before serving, prepare eggplant: Trim and discard

ends of eggplant. Cut crosswise diagonally into eight 1/2 " thick

slices. Sprinkle both sides of slices lightly with salt; place in

colander and set aside 30 minutes.

 

Meanwhile, prepare marinade. In small skillet, heat oil over medium

heat. Add garlic and saute until golden. Add soy sauce, vinegar,

sesame oil, sugar and pepper. Cook 1 minute. Remove from heat and

spread in large shallow baking pan or jelly-roll pan.

 

Rinse eggplant slices and pat dry. Place slices in pan with marinade,

turning to season both sides; set aside at least 20 minutes or up to 2

hours.

 

Heat broiler. Drain marinade from pan; reserve. Broil eggplant

slices 3 " from heat source until lightly browned; turn to brown other

side. Transfer to serving plate and top with pine nuts and green

onions. Reheat marinade, pour over eggplant and serve.

 

Elaine Van Dyne, " Veggie Table: Vegetables Play the Lead in

Asian-Inspired Dishes " in " Country Living. " April 1995. Vol. 18, No.

4. Pg. 142. Posted by Cathy Harned.

 

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