 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 46 |
|
this is a nice blend of condiments over a tasty eggplant Ingredients:
8 slender japanese eggplant |
i tbs. rice- wine or cider vinegar |
i tbs. soy sauce |
i tbs. hoisin sauce (optional) |
1 tsp. toasted sesame oil |
i tsp. sugar |
2 tsp. minced fresh ginger |
3 cloves garlic, minced |
8 small japanese eggplant (about 4 oz. each), halved lengthwise |
• tbs. oil |
salt and freshly ground black pepper to taste 2 scallions, minced |
Directions:
1. Mix the vinegar, soy sauce, hoisin sauce, sesame oil, sugar, ginger, and garlic together in a small bowl. Brush the eggplant with oil and season with salt and pepper. Grill or broil over medium heat, cut side down, about 5 min, Flip the eggplant and baste with some of the sesame-ginger glaze. Continue grilling until the flesh is quite soft and the
2. eggplant is just starting to collapse. Remove from the grill and drizzle with more glaze. Top with the minced
3. scallions and serve warm. With rice -Serves four to six.
|
|