Susan's Japanese Eggplant (Aubergine) Teriyaki |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Susan was one of my room-mates (and friends) in law school in Los Angeles. She is South African but grew up in LA and she gave me this recipe. This is a very pretty purple dish. I made this for my family and they would have preferred it without the sugar. Ingredients:
1 lb japanese eggplant, about 4-6 |
vegetable oil, to saute |
2 -3 drops sesame oil, few drops |
1/4 cup soy sauce |
1/4 cup sake, can use sauterne, can use mirin |
1/4 cup sugar |
1 tablespoon gingerroot, grated |
toasted sesame seeds |
Directions:
1. Cut eggplants into 1 slices and soak in water for 10-15 minutes. Drain and dry them.
2. Heat large, non-stick skillet and add 1/8 inch of vegetable oil and cook the eggplant slices on both sides until tender, adding more oil as needed.
3. Remove from heat.
4. Combine the other ingredients, except the seeds, including a few drops of sesame oil. Add to eggplant and let it sit for 10-20 minutes marinating.
5. Before serving, sprinkle with sesame seeds.
6. Serve warm or at room temperature.
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