Ingredients
1 lb eggplant
1 salt
1 tbsp olive oil
2 each garlic cloves, chopped
2 tbsp light soy sauce
1 tbsp rice wine vinegar
2 tsp oriental sesame oil
1/2 tsp sugar
1/4 tsp pepper
1 tbsp toasted pine nuts
1 each green onion, finely chopped
Directions
At least one hour before serving, prepare eggplant: Trim and discard
ends of eggplant. Cut crosswise diagonally into eight 1/2" thick
slices. Sprinkle both sides of slices lightly with salt; place in
colander and set aside 30 minutes.
Meanwhile, prepare marinade. In small skillet, heat oil over medium
heat. Add garlic and saute until golden. Add soy sauce, vinegar,
sesame oil, sugar and pepper. Cook 1 minute. Remove from heat and
spread in large shallow baking pan or jelly-roll pan.
Rinse eggplant slices and pat dry. Place slices in pan with marinade,
turning to season both sides; set aside at least 20 minutes or up to 2
hours.
Heat broiler. Drain marinade from pan; reserve. Broil eggplant
slices 3" from heat source until lightly browned; turn to brown other
side. Transfer to serving plate and top with pine nuts and green
onions. Reheat marinade, pour over eggplant and serve.
Elaine Van Dyne, "Veggie Table: Vegetables Play the Lead in
Asian-Inspired Dishes" in "Country Living." April 1995. Vol. 18, No.
4. Pg. 142. Posted by Cathy Harned.
Servings: 4 servings
Chinese Eggplant Steaks Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Eggplant; Meat; Vegetable
The History of Recipes
It is possible to trace the history of meal recipes back into the distant past, at least as far as the early Egyptians, and maybe further still. Interesting though that maybe, mostly, these ancient records were just primitive pictorial recipes for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to food historians is a collection of clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire 25BC a man called Apicius assembled some documents describing recipes enjoyed by the Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvres, main course and dessert, a style of dining still practiced today. Aspicius also recounts how the Romans used a wide range of aromatic flavors, including many that are still in use today for example bay, rue and dill. Later, in the fifteenth century, the Crusaders brought back many foods, spices and herbs from Arab cuisine, including rosemary and coriander. The introduction of these new herbs and spices created an increase in publications on food, many of which are now in academic collections. During the following few hundred years, the rich families of Wesstern Europe competed with each other to serve up the most extravagent banquests, and because of this cooks and their collection of recipes were highly sought after. Notwithstanding that, it was during the 1800s that fine cooking and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, testing, and recording recipes to help cooks of their time. By the time we get to the 1900s, cooking publications are in high demand, as a result of higher levels of literacy, people having more free time and being a little richer. The arrival of television brings us cooking programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Chinese Eggplant Steaks recipe.
