Broiled Eggplant With Garlic Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Asian | July 1994 | 1 | Servings |
INGREDIENTS
| 2 | lb | Small eggplants, about 12 |
| halved | ||
| lengthwise | ||
| 1 | t | Salt |
| 1 | t | Minced garlic |
| 1 | T | Soy sauce |
| 1 | T | Rice vinegar, not seasoned |
| 1 | T | 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 13
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2859.2mg
Potassium: 40.5mg
Carbohydrates: 2.3g
Fiber: <1g
Sugar: <1g
Protein: 1g