* Exported from MasterCook *
Hoisin Eggplant Cutlets - Chinese
Recipe By � � :
Serving Size �: 7 � � Preparation Time :0:00
Categories � �: LowCal (Less than 300 cals) � � LowerCarbs
� � � � � � � � Vegan
� Amount �Measure � � � Ingredient -- Preparation Method
-------- �------------ �--------------------------------
� 2 � � � � � � medium �eggplants
� � � � � � � � � � � � Kosher salt -- or sea salt
� � � � � � � � � � � � HOISIN SAUCE
� 1 � � � � � � � �cup �water
� 1 � � � � tablespoon �soy sauce
� 1 � � � � � � � �cup �black soybeans -- or 2 ounces fermented black beans (see page 90)
� 1 � � � � tablespoon �agave nectar -- or 1/4 cup if using the fermented black beans
� 2 � � � �tablespoons �rice vinegar
� 2 � � � � � � cloves �garlic
� 1 � � � � tablespoon �toasted sesame oil
� � �1/2 � � �teaspoon �crushed red pepper flakes -- or to taste
� � �1/2 � � �teaspoon �five-spice powder -- optional
� � �1/4 � � �teaspoon �ground black pepper
Preheat the oven to 350�F.
�Slice the eggplants into 1/2-inch thick rounds. Sprinkle them with salt
and allow them to sit for a few minutes while you make the sauce.
Place all of the holsin sauce ingredients in a blender and blend until
completely smooth. Transfer to a casserole dish or baking tray. Rinse the
salt off of the eggplant cutlets and place them in the sauce, flipping
them over a couple of times to coat completely.
Bake for 15 minutes, flip, and bake for an additional 5 to 10 minutes or
until a fork can easily pass through the cutlets. Serve immediately or
cool completely before storing in an airtight container in the fridge.
Serves 6 to 8
Dishes like this are perfect to have on hand for quick lunches, healthy
snacks, or unexpected visitors. Stuff these cutlets in a wrap or serve
over a salad or Chinese Fried Rice (page 105). You need to use the regular
American eggplant rather than the thinner Asian style eggplant for this
recipe.
Cuisine:
� "Chinese"
Source:
� "The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
� Murray, 2010"
S(Formatted by Chupa Babi):
� "Sept 2013"
� � � � � � � � � � � � � � � � � � - - - - - - - - - - - - - - - - - - -�
Per Serving (excluding unknown items): 105 Calories; 4g Fat (34.6%
calories from fat); 6g Protein; 13g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 153mg Sodium. �Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1
1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
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