* Exported from MasterCook *
Roasted Eggplant with Black Sesame Sauce
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Serving Size : 7 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Eggplant:
4 small Japanese eggplant -- sliced in half
1 Tablespoon sea salt
Freshly ground black pepper
2 Tablespoons diced red bell pepper -- optional
Black and white sesame seeds
Black Sesame Sauce:
1/4 cup black sesame seeds
1/2 cup water
1 Tablespoon freshly squeezed lemon juice
1 Tablespoon soy sauce -- plus 1 teaspoon (4 teaspoons total)
1/3 cup sesame oil
1 Tablespoon agave nectar -- or sweetener of choice
1 Tablespoon mirin
1/2 teaspoon crushed red pepper flakes
1 teaspoon toasted sesame oil
1/4 teaspoon sea salt -- or to taste
-------- ------------ --------------------------------
Eggplant:
4 small Japanese eggplant -- sliced in half
1 Tablespoon sea salt
Freshly ground black pepper
2 Tablespoons diced red bell pepper -- optional
Black and white sesame seeds
Black Sesame Sauce:
1/4 cup black sesame seeds
1/2 cup water
1 Tablespoon freshly squeezed lemon juice
1 Tablespoon soy sauce -- plus 1 teaspoon (4 teaspoons total)
1/3 cup sesame oil
1 Tablespoon agave nectar -- or sweetener of choice
1 Tablespoon mirin
1/2 teaspoon crushed red pepper flakes
1 teaspoon toasted sesame oil
1/4 teaspoon sea salt -- or to taste
Preheat the oven to 425F. Place the eggplant halves in a casserole dish,
sprinkle with salt, and allow them to sit for 5 minutes. Rinse well,
lightly oil the casserole dish, and return the eggplant to the dish. Top
with freshly ground pepper and a sprinkle of sea salt. Place in the oven
and bake until a knife can easily pass through the eggplant, approximately
20 minutes.
sprinkle with salt, and allow them to sit for 5 minutes. Rinse well,
lightly oil the casserole dish, and return the eggplant to the dish. Top
with freshly ground pepper and a sprinkle of sea salt. Place in the oven
and bake until a knife can easily pass through the eggplant, approximately
20 minutes.
Meanwhile, place the Black Sesame Sauce ingredients in a blender and blend
well. Pour into a small saute pan and keep warm over low heat until the
eggplant is done cooking.
well. Pour into a small saute pan and keep warm over low heat until the
eggplant is done cooking.
When the eggplant is done cooking, spread some sauce on each cutlet, top
with diced red bell pepper, if using, and sprinkle with black and white
sesame seeds before serving.
with diced red bell pepper, if using, and sprinkle with black and white
sesame seeds before serving.
Serves 6 to 8
VARIATIONS:
Try serving the Black Sesame Sauce with roasted acorn squash. For a
stunning presentation, you can stuff the squash with cooked black
forbidden rice. Garnish with roasted red bell peppers and minced fresh
cilantro.
Try serving the Black Sesame Sauce with roasted acorn squash. For a
stunning presentation, you can stuff the squash with cooked black
forbidden rice. Garnish with roasted red bell peppers and minced fresh
cilantro.
The sauce pairs nicely with any grilled or roasted vegetables.
If you have more time, allow the eggplant to "sweat" for up to 20 minutes:
slice the eggplant, lay the pieces on a baking tray, and sprinkle with sea
salt (kosher if you have it). Let sit for 15 minutes or longer, then rinse
before using in a recipe.
slice the eggplant, lay the pieces on a baking tray, and sprinkle with sea
salt (kosher if you have it). Let sit for 15 minutes or longer, then rinse
before using in a recipe.
Cuisine:
"Japanese"
Source:
"The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
Murray, 2010"
S(Formatted by Chupa Babi in MC):
"Sept 2013"
- - - - - - - - - - - - - - - - - - -
"Japanese"
Source:
"The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
Murray, 2010"
S(Formatted by Chupa Babi in MC):
"Sept 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 157 Calories; 14g Fat (75.3%
calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 1021mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.
calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 1021mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 1357 0 1357 0 0 0 0 0 0 0 0 0
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