| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Japanese | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | tb | Rice-wine or cider vinegar |
| 1 | tb | Soy sauce |
| 1 | tb | Hoisin sauce (optional) |
| 3 | tb | Toasted sesame oil |
| 1 | tb | Sugar |
| 2 | tb | Minced fresh ginger |
| 3 | Cloves garlic; minced | |
| 8 | sm | Japanese eggplant (4 oz ea.); halved lengthwise |
| 2 | tb | Oil |
| Salt | ||
| Freshly ground black pepper | ||
| 2 | Scallions; minced |
INSTRUCTIONS
Date: Tue, 30 Apr 1996 12:35:35 -0500 From: pickell@cyberspc.mb.ca (S.Pickell) 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" (Aug/Sep 1995) MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #120 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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