Balsamic Basting Sauce
Ingredients 7 ingredients
- 1/4 cups Balsamic vinegar
- 1/4 cups Low-sodium soy sauce
- 1 tablespoon Fresh ginger; grated
- 1/4 cups Rice vinegar
- 2 tablespoons Honey
- Zucchini
- Eggplant
Possible health benefits
General information, not medical advice.
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Eggplant
Source of protein · 1.0 g per 100 g, 16% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Eggplant, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
Method
Chef Wood
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- Place honey, ginger, vinegars and soy sauce in tightly lidded jar; shake well to combine. Yield: About 1 cup.
- Carbohydrate; 0mg Cholesterol; 1936mg Sodium
- NOTES : Balsamic vinegar makes a delicious marinade for grilled eggplant or zucchini. Just a splash mixed with oil and seasonings can add rich flavor as a basting sauce. It stores for up to 2 months in the refrigerator.
- Nov 8, 1997
Plating
Cookware for this recipe
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Grill or grill pan
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Grater
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Pastry brush