Real African Dishes: [MC-AllEthnic-Recipes] Hoisin Eggplant - Chinese

Saturday, September 14, 2013

[MC-AllEthnic-Recipes] Hoisin Eggplant - Chinese - 3 pts plus; 13g carbs; 5g fiber

* Exported from MasterCook *

Hoisin Eggplant Cutlets - Chinese

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium eggplants
Kosher salt -- or sea salt
HOISIN SAUCE
1 cup water
1 tablespoon soy sauce
1 cup black soybeans -- or 2 ounces fermented black beans (see page 90)
1 tablespoon agave nectar -- or 1/4 cup if using the fermented black beans
2 tablespoons rice vinegar
2 cloves garlic
1 tablespoon toasted sesame oil
1/2 teaspoon crushed red pepper flakes -- or to taste
1/2 teaspoon five-spice powder -- optional
1/4 teaspoon ground black pepper

Preheat the oven to 350°F.
Slice the eggplants into 1/2-inch thick rounds. Sprinkle them with salt
and allow them to sit for a few minutes while you make the sauce.

Place all of the holsin sauce ingredients in a blender and blend until
completely smooth. Transfer to a casserole dish or baking tray. Rinse the
salt off of the eggplant cutlets and place them in the sauce, flipping
them over a couple of times to coat completely.

Bake for 15 minutes, flip, and bake for an additional 5 to 10 minutes or
until a fork can easily pass through the cutlets. Serve immediately or
cool completely before storing in an airtight container in the fridge.

Serves 6 to 8

Dishes like this are perfect to have on hand for quick lunches, healthy
snacks, or unexpected visitors. Stuff these cutlets in a wrap or serve
over a salad or Chinese Fried Rice (page 105). You need to use the regular
American eggplant rather than the thinner Asian style eggplant for this
recipe.

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): 105 Calories; 4g Fat (34.6%
calories from fat); 6g Protein; 13g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 153mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1
1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 5069 0 0 0 0 0 0 0