Prep 10 mins
Cook 20 mins
This tastes just like my local Japanese restaurants' does. I hope my instructions aren't too confusing. Whenever I serve this, I give each person an eggplant half so they can eat the eggplant out of the eggplant shell.
- 1 tablespoon gingerroot, minced
- 3 garlic cloves, crushed (suit to taste)
- 3 tablespoons soy sauce
- 1 tablespoon seasoned rice vinegar
- 1⁄2 teaspoon sesame oil
- 1 tablespoon brown sugar
- 1⁄4 teaspoon cornstarch
- 2 medium eggplants
- 2 tablespoons oil
- 1 tablespoon sesame seeds (optional)
- In a small bowl, combine first 7 ingredients. Set aside.
- Wash your eggplants. Cut off the top and then cut in half length wise. If necessary, make the eggplant halves short enough to fit into a 12" skillet. Using a knife, make criss cross marks on the eggplant, making sure that the eggplant doesn't break apart. Leave skin on eggplants.
- Heat 1 tablespoon oil in 12" skillet.
- Heat oil over medium high heat. Lay 2 eggplant halves in pan, followed by 1/4 water. Cover and let cook for 7-10 minutes or until eggplant is lightly browned. Carefully remove eggplant halves from skillet; set aside.
- Repeat with 2 other eggplant halves and other tablespoons oil.
- Pour sauce mixture into skillet and cook for 2-3 minutes or until thickened.
- Pour sauce over the criss-crossed side of eggplant. Sprinkle sesame seeds on top.
Simple and tasty. I used the small, japanese, eggplants, which meant we could just eat the skin, too.
This was really tasty, quick and I will definately make in again! I love garlic, but I only used one clove and it was enough. I served with silken tofu and tomato wedges for a lite summer meal and it was very tasty! Tofu recommended!!!
Very good and simple to make. This is a keeper for sure and we will serve often. It is especially nice when you don't want to heat up the house with turning on the oven. I served as main dish with corn on the cob and green salad for light summer meal. Thanks for sharing.