A quick, easy to follow recipe for eggplant, especially the small Japanese kind! The Asian flavor brings out the best of this subtle vegetable and completes any meal.
- 4 whole Japanese eggplants halved length wise
- 2 + 2 teaspoon extra-light olive oil
- 2 tablespoon reduced sodium soy sauce
- 4 teaspoon sugar
- 1 tablespoon rice wine or white wine
- 2 tablespoon minced scallions
Halve each eggplant length wise. Using a sharp knife, lightly score eggplant flesh in a criss-cross pattern. Arrange the eggplant skin side up in a single layer on a non-stick pan or grill.
Lightly brush with half the oil; and cook for a few minutes or until limp but not burnt.
In a small bowl combine soy sauce, sugar and wine.
Turn eggplant slices over and brush with remaining oil and cook for another minute or two.
Brush with soy sauce mixture, cook for 1 more minute more until eggplant is tender and sprinkle with scallions before serving.
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