Chinese eggplant steaks
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Chinese eggplant steaks
  Chinese    Eggplant    Side dish    Vegetables  
Last updated 6/12/2012 1:02:46 AM. Recipe ID 26411. Report a problem with this recipe.
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      Title: Chinese eggplant steaks
 Categories: Side dish, Vegetables
      Yield: 4 Servings
 
      1 lb Eggplant
           Salt
      1 tb Olive oil
      2 ea Garlic cloves, chopped
      2 tb Light soy sauce
      1 tb Rice wine vinegar
      2 ts Oriental sesame oil
    1/2 ts Sugar
    1/4 ts Pepper
      1 tb Toasted pine nuts
      1 ea Green onion, finely chopped
 
  At least one hour before serving, prepare eggplant: Trim and discard
  ends of eggplant.  Cut crosswise diagonally into eight 1/2" thick
  slices. Sprinkle both sides of slices lightly with salt; place in
  colander and set aside 30 minutes.
  
  Meanwhile, prepare marinade.  In small skillet, heat oil over medium
  heat. Add garlic and saute until golden.  Add soy sauce, vinegar,
  sesame oil, sugar and pepper.  Cook 1 minute.  Remove from heat and
  spread in large shallow baking pan or jelly-roll pan.
  
  Rinse eggplant slices and pat dry.  Place slices in pan with marinade,
  turning to season both sides; set aside at least 20 minutes or up to 2
  hours.
  
  Heat broiler.  Drain marinade from pan; reserve.  Broil eggplant
  slices 3" from heat source until lightly browned; turn to brown other
  side. Transfer to serving plate and top with pine nuts and green
  onions. Reheat marinade, pour over eggplant and serve.
  
  Elaine Van Dyne, "Veggie Table: Vegetables Play the Lead in
  Asian-Inspired Dishes" in "Country Living."  April 1995. Vol. 18, No.
  4. Pg. 142. Posted by Cathy Harned.
 




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Recipe ID 26411 (Apr 03, 2005)

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