Japanese Eggplant With Sesame-ginger Glaze
Ingredients:
- 1.00 Tablespoon Sugar
- 0.00 Freshly Ground Black Pepper
- 3.00 Tablespoon Toasted Sesame Oil
- 1.00 Tablespoon Hoisin Sauce (optional)
- 2.00 Each Scallions; Minced
- 1.00 Tablespoon Rice-wine Or Cider Vinegar
- 3.00 Each Garlic Cloves; Minced
- 1.00 Tablespoon Soy Sauce
- 0.00 Salt
- 2.00 Tablespoon Minced Fresh Ginger
- 2.00 Tablespoon Oil
- 8.00 Small Japanese Eggplant (4 Oz Ea.)
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Directions:
Whisk together vinegar, soy sauce, hoisin sauce (if using), sesame
oil, sugar, ginger and garlic in a small bowl. Brush oil over all
surfaces of eggplant and sprinkle with salt and pepper to taste.
Prepare barbecue grill (medium heat). Place eggplant, cut side down,
on grill and let cook 5 minutes. Turn eggplant and brush with glaze;
continue cooking until eggplant is very soft. Transfer eggplant to
serving platter and drizzle with more glaze. Sprinkle with minced
scallions and serve.
Adapted by Karen Mintzias, from a recipe in: "Fine Cooking"
(August/September 1995)
