Real African Dishes: [MC-AllEthnic-Recipes] Garlic Lover's Eggplant - Chinese ; 3 pts plus; 11g Carbohydrate; 3g Dietary Fiber

Wednesday, September 11, 2013

[MC-AllEthnic-Recipes] Garlic Lover's Eggplant - Chinese ; 3 pts plus; 11g Carbohydrate; 3g Dietary Fiber

* Exported from MasterCook *
                    Garlic Lover's Eggplant - Chinese
Recipe By     :
Serving Size : 4     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Vegan
Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
6               cups eggplant -- 1 -inch cubes (about 3 Chinese or 2 American eggplants)
2          teaspoons sea salt
2        tablespoons toasted sesame oil
10            cloves garlic -- pressed or minced
     1/2                chile pepper -- seeded and minced, optional
1         tablespoon soy sauce -- or to taste
1         tablespoon rice vinegar
3        tablespoons diced green onion
Place the cubed eggplant in a casserole dish and sprinkle with salt. After
10 to 15 minutes, remove the eggplant, place in a colander, and rinse
well.
When the eggplant is ready, place the oil in a large saute pan over
medium-high heat, add the garlic, and chile pepper, if using, and cook for
2 minutes, stirring frequently. Add the eggplant and cook until tender,
approximately 10 minutes, stirring frequently. Add the remaining
ingredients, mix well, and enjoy!
Serves 4, as a side dish
Chinese eggplants are thinner and longer than their American counterparts
and have a thinner skin. You can find them at Asian markets and sometimes
in your local super-market. Both varieties are awesome in this dish. Serve
alongside Orange-Glazed Tofu (page 121), Seitan with Black Bean Sauce
(page 118), or Kung Pao Tempeh (page 123).
Chefs' Tips and Tricks: Sprinkling the eggplant with salt and allowing it
to sit for a period of time is called "sweating the eggplant" (not a very
appetizing term!). After a few minutes, little water beads start to form,
which remove the bitterness. Rinsing the eggplant well washes off most of
the salt.
Cuisine:
"Chinese"
Source:
"The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
Murray, 2010"
S(Formatted by Chupa Babi):
"Sept 2013"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 110 Calories; 7g Fat (54.0%
calories from fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 1203mg Sodium. Exchanges: 2 Vegetable; 1 1/2 Fat; 0 Other
Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 2665