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Asian Marinated Eggplant

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.42

$0.42 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,fodmap friendly,vegan side dish Asian
spoonacular Score:3%

Spoonacular Score: 3%

 

The recipe Asian Marinated Eggplant could satisfy your Asian craving in approximately 45 minutes. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe has 25 calories, 2g of protein, and 1g of fat per serving. This recipe serves 6. For 42 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. This recipe is liked by 1 foodies and cooks. Only a few people really liked this side dish. If you have cilantro, rice wine vinegar, ginger, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 19%, which is rather bad. Similar recipes are Marinated Eggplant, Grilled Marinated Eggplant, and Grilled Marinated Eggplant.

Asian works really well with Riesling, Gewurztraminer, and Chenin Blanc. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Karthauserhof Riesling QbA Ruwer. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 24 dollars per bottle.

Karthauserhof Riesling QbA Ruwer



» Get this wine on Wine.com

Ingredients

Servings:
2 Tbsps
2 Tbsps cilantro
cilantro
2 Tbsps
2 Tbsps cilantro
cilantro
8 oz
8 oz mediums sized eggplants
mediums sized eggplants
0.38 ounce
0.38 ounce fresh ginger
fresh ginger
some
some parsley) leaves
parsley) leaves
1 Tbsp
1 Tbsp rice wine vinegar
rice wine vinegar
1 tsp
1 tsp sesame oil
sesame oil
0.25 cup
0.25 cup tamari
tamari
1 inch
1 inch inch crosswise into ¼
inch crosswise into ¼
1 inch
1 inch crosswise into ¼
crosswise into ¼
2 Tbsps cilantro
2 Tbsps
cilantro
2 Tbsps cilantro
2 Tbsps
cilantro
8 oz mediums sized eggplants
8 oz
mediums sized eggplants
0.38 ounce fresh ginger
0.38 ounce
fresh ginger
some parsley) leaves
some
parsley) leaves
1 Tbsp rice wine vinegar
1 Tbsp
rice wine vinegar
1 tsp sesame oil
1 tsp
sesame oil
0.25 cup tamari
0.25 cup
tamari
1 inch inch crosswise into ¼
1 inch
inch crosswise into ¼
1 inch crosswise into ¼
1 inch
crosswise into ¼

Equipment

plastic wrap
plastic wrap
microwave
microwave
blender
blender
wok
wok
plastic wrap
plastic wrap
microwave
microwave
blender
blender
wok
wok


Instructions

  1. * (Here they call them Japanese - the small skinny light purple or lavender ones)
  2. 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.
  3. 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.
  4. Turn eggplants skin side down. Cover tightly with microwave plastic wrap.
  5. 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).
  6. I may try this over a wok steamer rather than in the microwave.
  7. 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 d

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.43
Ingredient
2 tablespoons cilantro
2 tablespoons cilantro
8 ounces mediums sized eggplants
⅜ ounces fresh ginger
some parsley) leaves
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
¼ cups tamari
Price
$0.03
$0.03
$0.75
$0.06
$0.95
$0.07
$0.10
$0.59
$2.56

Nutritional Information

Quickview
24 Calories
1g Protein
0.79g Total Fat
3g Carbs
7% Health Score
Limit These
Calories
24k
1%

Fat
0.79g
1%

  Saturated Fat
0.12g
1%

Carbohydrates
3g
1%

  Sugar
1g
2%

Cholesterol
0.0mg
0%

Sodium
543mg
24%

Get Enough Of These
Protein
1g
3%

Vitamin K
67µg
65%

Vitamin C
6mg
8%

Manganese
0.15mg
7%

Vitamin A
363IU
7%

Fiber
1g
6%

Folate
16µg
4%

Potassium
138mg
4%

Vitamin B3
0.7mg
3%

Iron
0.58mg
3%

Magnesium
12mg
3%

Vitamin B6
0.06mg
3%

Copper
0.05mg
3%

Phosphorus
24mg
2%

Vitamin B2
0.03mg
2%

Vitamin B5
0.16mg
2%

Vitamin B1
0.02mg
2%

Calcium
11mg
1%

Vitamin E
0.16mg
1%

Zinc
0.15mg
1%

covered percent of daily need

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