Recipe#25670

Title: Asian Marinated Eggplant

Soar

Yield: 6 servings
 
    1/4 c  Tamari
      2 tb Loosely packed cilantro
           -(coriander or chinese
           Parsley) leaves
      1 tb Rice wine vinegar
      1 ts Toasted sesame oil
  1 1/2    Med. cloves garlic, smashed
           -and peeled
    3/8 oz Peeled fresh ginger (1 by
           -1/4 piece cut
           Crosswise into 1/4 inch
           -slices
      4 md Sized (2 oz. each) Chinese
           -eggplants *
 
  * (here they call them Japanese - the small skinny
  light purple or lavender ones)
  
  Combine all ingredients EXCEPT EGGPLANT in a blender
  or processor.  Process until smooth. Prick th
  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 13x9x2
  oval dish.
  
  Spoon 1 1/2 teaspoons of the marinade over each
  eggplant half. Rub into flesh so that it runs into the
  cuts. Turn eggplants skin side up.  Pour remaining
  marinade into the dish. Let stand 45 minutes.
  
  Turn eggplants skin side down. Cover tightly with
  microwave plastic wrap. Cook at high power for 10
  minutes. Prick plastic to release steam. Remove,
  uncover, spoon sauce over eggplants. Serve as side
  dish. Recommended with grilled fish steak or chicken
  breast (of course I'd baste that with a soy based
  marinade).
  
  I may try this over a wok steamer rather than in the
  microwave.
  
  WHICH REMINDS ME: Stephen, I love a dish which I have
  seen referred to as Yu Shaing Eggplant. Based on a Yu
  Shaing sauce. Which is, to some extent, translated as
  fish sauce (I know the yu or ju is fish) not made from
  it but to go with it, I gather. It is certainly not
  nuoc mam but I don't know if it contains it. It is
  rather hot and by flavor I would guess it comes from
  the northern provinces - perhaps NE end of China. I
  have also had it with fresh pork strings. Glorious. Do
  you have any idea what it is or a recipe??? I have
  been unable to find it anywhere in my Chinese library.
  The restaurant where I eat it is not one to give
  recipes or ingredients to non-Chinese (if they'd give
  it to the Chinese. The place is popular with the newer
  Chinese community here.  (The old timers are all
  Cantonese and so well integrated that they probably
  consider red beans and rice their dish).