Tamari Eggplant

August 1st, 2017 2 Comments

 

Need a bacon substitute for a BLT? 

 

Oh my, the bacon lover in me says there is no substitute for the Fruit of the Pig…but these tamari drenched roasted eggplant pack a load of flavor that gives satisfaction to the Umami Itch.  I made this little sandwich with parmesan but I’m positive a fresh ripe tomato would be a perfect match on top.

I often use a marinade with equal parts tamari and cider vinegar—Roasted Tofu Skewers is another example of this handy combimation.  Eggplant holds together relatively well and handily absorbs all that savoriness when it roasts so it seemed like a good candidate for the treatment.

 

 

I don’t have a photo of the saltwater brine but it’s become a regular method for me when working with some of the wet melon-or-nightshade family members—cucumbers, zucchini, eggplant in particular.  The salt in the brine draws out some of the water in these veggies and makes them more manageable and less likely to mush out as they cook.

 

Tamari is made from fermented soy paste—it’s a liquid byproduct from making miso, not unlike harvesting whey when making cheese.  It has a similar flavor to soy sauce but is generally thicker, less salty, and is made with little or no wheat (as is in soy sauce).   Many, but not all, tamari brands are gluten free, so if you’re avoiding gluten always check the labels to be sure it has no wheat.

 

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Enjoy!

 

 

 

Tamari Eggplant

Prep Time: 15 minutes to prep, 45 minutes to soak and marinate

Cook Time: 20-30 minutes

 

Peel (peeling is not necessary, but it’s a little easier to bite through) and slice into 1/2 – 3/4 inch pieces:

1 large eggplant

Soak the eggplant in a bowl with a brine:

4 cups Water

2 1/2 teaspoons Salt

After 30 minutes remove the eggplant, rinse with water, and pat dry.

Pour out the saltwater and add to the bowl:

Tamari

Cider Vinegar

2 cloves Garlic, minced or 1 teaspoon Granulated Garlic

Marinate for 10-15 minutes. 

Transfer the eggplant to a well-oiled baking sheet and drizzle the marinade over the slices.  Bake for 15-20 minutes.  

Flip the slices and bake for another 5-10 minutes. 

 

 

 

Elisabeth Maurland‘s hungry fish plate.

 

“Start where you are.
Do what you can.
You will be surprised by the JOY.

Flex your JOY muscles!”

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~Desmond Tutu

 

 

 

2 Comments

  1. Britney says:

    Looks delicious! We didn’t grow eggplant this year, but it’s one of my favorites – I’ll have to pick some up at the farmer’s market and try this recipe! And that plate is gorgeous :)

    • Ruth says:

      Hi Britney! Yes we love Elisabeth Maurland :-) It seems like this eggplant might work in some variation of Eggplant Parmesan as well…may have to experiment.

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