Asian Marinated Eggplant

Name: Asian Marinated Eggplant
Total time: 18 min
Yield: 4 side-dish servings
Cuisine: asian
Ingredients: 1/4 cup tamari; 2 tablespoons loosely packed cilantro leaves; 1 tablespoon rice-wine vinegar; 1 teaspoon toasted sesame oil; 1 1/2 medium-size cloves garlic, smashed and peeled; 3/8 ounce peeled fresh ginger (a 1-by- 1/4-inch piece), cut crosswise into 1/4-inch slices; 4 medium-size Chinese eggplants (2 ounces each)

By Barbara Kafka

Total Time: 18 minutes
Rating: 4(56)
Comments: Read comments

Featured in: Microwave Cooking

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Ingredients

Yield:4 side-dish servings

¼cup tamari
2tablespoons loosely packed cilantro leaves
1tablespoon rice-wine vinegar
1teaspoon toasted sesame oil
1½medium-size cloves garlic, smashed and peeled
⅜ounce peeled fresh ginger (a 1-by- ¼-inch piece), cut crosswise into ¼-inch slices
4medium-size Chinese eggplants (2 ounces each)

Ingredient Substitution Guide

Preparation

Step 1
Combine all ingredients, except eggplants, in a blender. Process until smooth.
Step 2
Prick the eggplants several times with a fork and pull off the leaves. Cut in half lengthwise. On the open side of each half, make three deep diagonal slashes in each direction. Place eggplants skin side down in a 13-by-9-by-2-inch oval dish.
Step 3
Spoon 1½ teaspoons of the marinade over each eggplant half. Rub the marinade into the flesh so that it runs into the cuts. Turn eggplants skin side up. Pour remaining marinade into dish. Let stand for 45 minutes.
Step 4
Turn eggplants skin side down. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 10 minutes. Prick plastic to release steam.
Step 5
Remove from oven and uncover. Spoon sauce over eggplants.