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From: llf@houxz.UUCP
Newsgroups: net.cooks
Subject: another eggplant receipe
Message-ID: <562@houxz.UUCP>
Date: Mon, 31-Oct-83 16:38:54 EST
Article-I.D.: houxz.562
Posted: Mon Oct 31 16:38:54 1983
Date-Received: Thu, 3-Nov-83 06:36:48 EST
Organization: Bell Labs, Holmdel NJ
Lines: 32



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