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Add a photoServings: 4
Ingredients
- 4 x 4 inch (10cm) aubergines, Caps removed, and cut in Half lengthwise
- 1/3 ounce (10 gm, 1-inch cube) fresh Ginger, peeled and finely Grated
- 1 Tbsp. Soy Sauce
Directions
- Bring about 4 c. water to a boil in a medium sized saucepan over high heat. Add in Aubergine halves, cut side up, and reduce heat to medium. Simmer, uncovered, till just cooked (about five min) turning aubergine after about 3 min. Test by pricking with toothpick or possibly skewer. Flesh should be soft but not mushy.
- Drain with skin side up., Press gently with your hand to squeeze out water without crushing. Cold.
- When cold, cut each half lengthwise into 1/8 inch slices [I make them thicker] The vegetable can be cut when warm, but the result is messy.
- Mix ginger soy sauce. [I do this first]
- Place aubergine slices on a serving plate, and pour sauce over. Can be eaten warm, at room temp. or possibly chilled.
- The recipe calls for small oriental aubergines but if large ones are used cut them in half, and then cut each half into quarters before cooking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 4g | |
| Recipe makes 4 servings | |
| Calories 2 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 225mg | 9% |
| Potassium 9mg | 0% |
| Total Carbs 0.3g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.07g | 0% |
| Protein 0.25g | 0% |
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