Japanese Glazed Eggplant (Aubergine) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This tastes just like my local Japanese restaurants' does. I hope my instructions aren't too confusing. Whenever I serve this, I give each person an eggplant half so they can eat the eggplant out of the eggplant shell. Ingredients:
1 tablespoon gingerroot, minced |
3 garlic cloves, crushed (suit to taste) |
3 tablespoons soy sauce |
1 tablespoon seasoned rice vinegar |
1/2 teaspoon sesame oil |
1 tablespoon brown sugar |
1/4 teaspoon cornstarch |
2 medium eggplants |
2 tablespoons oil |
water |
1 tablespoon sesame seeds (optional) |
Directions:
1. In a small bowl, combine first 7 ingredients. Set aside.
2. Wash your eggplants. Cut off the top and then cut in half length wise. If necessary, make the eggplant halves short enough to fit into a 12 skillet. Using a knife, make criss cross marks on the eggplant, making sure that the eggplant doesn't break apart. Leave skin on eggplants.
3. Heat 1 tablespoon oil in 12 skillet.
4. Heat oil over medium high heat. Lay 2 eggplant halves in pan, followed by 1/4 water. Cover and let cook for 7-10 minutes or until eggplant is lightly browned. Carefully remove eggplant halves from skillet; set aside.
5. Repeat with 2 other eggplant halves and other tablespoons oil.
6. Pour sauce mixture into skillet and cook for 2-3 minutes or until thickened.
7. Pour sauce over the criss-crossed side of eggplant. Sprinkle sesame seeds on top.
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