aar computer didn't like Japanese pickled ginger liquid so I had
Preheat outdoor grill, stove-top grill pan or broiler.
Coat eggplant with cooking spray. (Note: If you can't find any Japanese eggplants, buy regular eggplants that are small in size.).
Grill or broil eggplant turning as needed until lightly charred and tender, about 7 to 9 minutes.
Whisk soy sauce, lemon juice, vinegar, ginger and garlic in a small bowl until blended.
Drizzle over grilled eggplant and sprinkle with scallions.
2 points per serving - Yields about 3/4 cup per serving.
nd pat dry.
Put eggplant in seasoning liquid; allow to
ntil shimmering.
Add the eggplant and cook over moderately high
Heat a little oil in wok, then add about 1 tablespoon pickled ginger.
Stir quickly over medium-high heat, then add cooked meat. Add tonkatsu sauce to taste.
Add vegetables, a little more sauce, cooled noodles, bean sprouts and salt and pepper to taste. This is a meal in itself.
It makes a lot and it's also good the next day reheated for lunch!!
Scrub eggplant and slice into 1/2-
Preheat outdoor grill or broiler.
Coat eggplant with cooking spray.
Grill or broil eggplant, turning as needed, until lightly charred and tender (about 7-9 minutes).
Whisk together soy sauce, lemon juice, vinegar, ginger, and garlic in small bowl until well blended.
Drizzle over grilled eggplant and then sprinkle with scallions.
Points/yield figured on 3/4 cup per serving.
Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.
Peel eggplant.
Soak it in salted water in refrigerator for 30 minutes.
Soak dry bread crumbs in evaporated milk plus whole milk.
Place eggplant in large bowl; cover with cold water. Let stand 5 mins. Drain, squeezing out excess moisture.
Meanwhile, for the lemon and plum dressing, whisk all ingredients in a small bowl.
Cook eggplant in medium saucepan of boiling water about 4 mins or until tender; drain.
Divide eggplant among serving dishes; drizzle with dressing. Sprinkle with mint.
3) wash and slice the eggplant, 4) mince the garlic, 5
he shrimp.
Cut the eggplant into chunks on the bias
HOW TO MAKE THE EGGPLANT: Wash eggplant, but do not peel.
o serve.
For the pickled lemon, heat the oil in
ryer.
Cook the eggplant and pork until eggplant is golden brown
NOTE if using American Eggplant, use baby eggplant and it should be peeled
aucepan over medium heat, saute eggplant and onion, stirring occasionally, until
Lay eggplant rounds on a work surface.
move the peel of the eggplant. (If using Japanese eggplant, it's not necessary
ook over low heat until eggplant is soft, about 10 minutes