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Ingredients
¼ cup tamari
2 tablespoons loosely packed cilantro leaves
1 tablespoon rice-wine vinegar
1 teaspoon toasted sesame oil
1 ½ medium-size cloves garlic, smashed and peeled
⅜ ounce peeled fresh ginger (a 1-by- ¼-inch piece), cut crosswise into ¼-inch slices
4 medium-size Chinese eggplants (2 ounces each)
Nutritional analysis per serving
5 grams carbs; 40 calories; 1 gram polyunsaturated fat; 1 gram fat; 2 grams fiber; 1008 milligrams sodium; 3 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all ingredients, except eggplants, in a blender. Process until smooth.
- Step 2
Prick the 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 13-by-9-by-2-inch oval dish.
- Step 3
Spoon 1 ½ teaspoons of the marinade over each eggplant half. Rub the marinade into the flesh so that it runs into the cuts. Turn eggplants skin side up. Pour remaining marinade into dish. Let stand for 45 minutes.
- Step 4
Turn eggplants skin side down. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 10 minutes. Prick plastic to release steam.
- Step 5
Remove from oven and uncover. Spoon sauce over eggplants.
Private Notes