| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Japanese |
Vegetables, Barbecue |
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 |
|
Garlic cloves; minced |
| 8 |
sm |
Japanese eggplant (4 oz ea.) halved lengthwise |
| 2 |
tb |
Oil |
|
|
Salt |
|
|
Freshly ground black pepper |
| 2 |
|
Scallions; minced |
INSTRUCTIONS
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"
(August/September 1995)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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