Monday, July 13, 2009

Baked Eggplant Oriental

Sweet and tender and simple! From Healing Heart. Hint: Long eggplant, sometimes called Japanese eggplant or Asian Eggplant, can be ripe even if they are not purple in color. They should be firm, but yield slightly to the touch. They do not need to be soaked or salted as with round eggplant and and their seeds are very small, tender and edible. The best size should be similar to a thin cucumber Hoisin sauce is a dark paste that can be found in most Asian markets and many supermarkets in the Oriental food section. It is made of soy beans, wheat flour, sugar, sesame seed and spices. This dish cooks well in a toaster-oven.
  • 4 long eggplant
  • 4 t hoisin sauce

Cut eggplant in half lengthwise. Spread a thin, even coating of hoisin sauce on the cut surface. Bake at 375 F. flat surface up about 20 minutes or eggplant is soft but top is not burned. Serve warm. 4 servings, each 57 calories: 9% from fat (0.6 g), 78% from carbohydrates (11.0 g), 13% from protein (1.9 g). Sodium 17.6 mg, Fiber 1 g.

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