-
1
* (Here they call them Japanese - the small skinny light purple or possibly lavender ones)
-
2
Combine all ingredients EXCEPT EGGPLANT in a blender or possibly processor.
-
3
Process till smooth.
-
4
Prick th eggplants several times with a fork and pull off the leaves.
-
5
Cut in half lengthwise.
-
6
On the open side of each half make three deep diagonal slashes in each direction.
-
7
Place eggplants skin side down in a 13x9x2 oval dish.
-
8
Spoon 1 1/2 tsp.
-
9
of the marinade over each eggplant half.
-
10
Rub into flesh so which it runs into the cuts.
-
11
Turn eggplants skin side up.
-
12
Pour remaining marinade into the dish.
-
13
Let stand 45 min.
-
14
Turn eggplants skin side down.
-
15
Cover tightly with microwave plastic wrap.
-
16
Cook at high power for 10 min.
-
17
Prick plastic to release steam.
-
18
Remove, uncover, spoon sauce over eggplants.
-
19
Serve as side dish.
-
20
Recommended with grilled fish steak or possibly chicken breast (of course I'd baste which with a soy based marinade).
-
21
I may try this over a wok steamer rather than in the microwave.
-
22
That REMINDS ME: Stephen, I love a dish that I have seen referred to as Yu Shaing Eggplant.
-
23
Based on a Yu Shaing sauce.
-
24
That is, to some extent, translated as fish sauce (I know the yu or possibly ju is fish) not made from it but to go with it, I gather.
-
25
It is certainly not nuoc mam but I do not know if it contains it.
-
26
It is rather warm and by flavor I would guess it comes from the northern provinces - perhaps NE end of China.
-
27
I have also had it with fresh pork strings.
-
28
Glorious.
-
29
Do you have any idea what it is or possibly a recipe I have been unable to find it anywhere in my Chinese library.
-
30
The restaurant where I eat it is not one to give recipes or possibly ingredients to non-Chinese (if they'd give it to the Chinese.
-
31
The place is popular with the newer Chinese community here.
-
32
(The old timers are all Cantonese and so well integrated which they probably consider red beans and rice their dish).
