| 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
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