Asian Marinated Eggplant

Ingredients

• ¼cup tamari
• 2tablespoons loosely packed cilantro leaves
• 1tablespoon rice-wine vinegar
• 1teaspoon toasted sesame oil
• 1 ½medium-size cloves garlic, smashed and peeled
• ⅜ounce peeled fresh ginger (a 1-by- 1/4-inch piece), cut crosswise into 1/4-inch slices
• 4medium-size Chinese eggplants (2 ounces each)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    39 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 2 grams protein; 993 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.

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4 side-dish servings

Preparation

1. Combine all ingredients, except eggplants, in a blender. Process until smooth.
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.
3. Spoon 1 1/2 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.
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.
5. Remove from oven and uncover. Spoon sauce over eggplants.