Barbara Kafka’s Marinated Eggplant

18 0

By Genius Recipes for Food52

Author Notes: A faster, cooler, and cleaner way to cook eggplant — in the microwave. It’s also the best tasting one we tested. The flesh sort of crinkles up and the sweet flavors concentrate. It’s soft but not flimsy; aggressively flavored but still tasting of itself. Recipe adapted slightly from The New York Times(July 8, 1992). Note: In today’s high-powered microwave ovens, the plastic wrap might melt in spots, but the eggplant will still cook beautifully. If you’re concerned about this, see here for information about choosing a microwave-safe brand. (less) —Genius Recipes.

Serves: 4

  • 1/4 cup tamari or soy sauce
  • tablespoons loosely packed cilantro leaves
  • tablespoon rice wine vinegar
  • tablespoon toasted sesame oil
  • 1 1/2 medium-size cloves garlic
  • 3/8 ounce fresh peeled ginger (a 1-by- 1/4-inch piece), cut crosswise into 1/4-inch slices
  • small Chinese eggplants (2 to 3 ounces each)

 

Click here for full recipe

Leave A Reply

Your email address will not be published.