Barbara Kafka'S Marinated Eggplant – a delicious recipe with soy sauce, cilantro, rice wine vinegar, sesame oil, garlic, ginger. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
["Combine all ingredients, except eggplants, in a blender. Process until smooth.", "Prick the eggplants several times with a fork and pull off the leaves. Cut in half
2
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 microwave-safe oval dish.", "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.", "Turn eggplants skin side down. Cover tightly with lid or microwave plastic wrap. Cook at 100 percent power in a high-power oven for 10 minutes. Prick plastic to release steam.", "Remove from microwave and uncover. Serve warm or at room temperature."]
117
kcal
Calories
4
g
Fat
18
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/4 cup tamari or soy sauce, 2 tablespoons loosely packed cilantro leaves, 1 tablespoon rice wine vinegar, 1 tablespoon toasted sesame oil, and more.
Yes, Barbara Kafka'S Marinated Eggplant falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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