| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Asian | July 1994 | 1 | servings |
INGREDIENTS
| 2 | lb | Small eggplants; (about 12), halved |
| ; lengthwise | ||
| 1 | ts | Salt |
| 1 | ts | Minced garlic |
| 1 | tb | Soy sauce |
| 1 | tb | Rice vinegar; (not seasoned) |
| 1 | tb | Dark sesame oil; (Asian) |
| Vegetable oil for brushing eggplants |
INSTRUCTIONS
Score cut sides of eggplant in a cross-hatch pattern and sprinkle with salt. Let eggplant stand 30 minutes. Rinse eggplant and pat dry. Preheat broiler. In a small bowl whisk together garlic, soy sauce, vinegar, and sesame oil. Arrange eggplant, cut sides down, on oiled baking sheets and brush skins lightly with vegetable oil. Broil eggplant 3 to 4 inches from heat until skins are softened, 3 to 4 minutes. Turn eggplant and brush lightly with more vegetable oil. Broil eggplant 3 to 4 minutes, or until flesh is golden. Transfer eggplant with a slotted spatula to a platter and brush with garlic sauce. Serves 8. Gourmet July 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“When God saw you – It was love at first sight”