llf@houxz.UUCP (11/01/83)
This is a simple receipe, and one of my favorite ways of eating eggplant. I wouldn't recommend it if you don't like the way eggplant tastes though! Steamed Eggplant Slice eggplant into wedges of about three inches length and .75 to 1 inch width. Arrange them on a plate in a fan shape with the narrow end under the adjacent thick end. Steam until well done. (The eggplant will change color.) I think this should take about 15 - 20 min. Make a sauce consisting of soy-sauce and sesame oil (and a drop of hot oil if you like things hot). A medium sized eggplant will probably require 3 or 4 tablespoon of sauce. Of which, not quite 1 tablespoon is sesame oil. Pour over cooked eggplant. Serve either hot or cold. I usually provide more soy sauce for those of us who LIKE things salty. I can't be more specific because this is one of the things I cook by "feel". The other way I know of to cook it is "home style", in the same manner as "home style" tofu, spicy and good. ----------------- How about some receipes for brussel sprouts, now that they seem to be in season. I mostly see them steamed or cooked in butter. How about something more interesting? And what other veggies is this a good season for. Anything that is fast and easy and reheats well is appreciated! LyndaF