Eggplant With Sesame Sauce
- Reviews 1
Ready In: 30 mins
Serves: 4
Ingredients
- 8 Japanese eggplants, each about 6 inches long and about 2 inched in diameter (about 2 lbs total)
- 1 tablespoon sesame seeds
- salad oil (for frying)
- 1⁄4 cup chicken broth
- 1⁄4 cup soy sauce
- 1⁄2 teaspoon grated fresh ginger
Directions
- Trim and discard ends from eggplant.
- In each one, make four 1/3-inch deep lengthwise slashes, extending to within 1/2-inch of the ends and spaced evenly around eggplant.
- Place a wok over mediun heat; when wok is hot, add sesame seeds and stir until golden (about 2 minutes). Pour out of wok.
- Set wok in a ring stand.
- Pour oil into wok to a depth of 1 1/2 inches and heat to 350 degrees F on a deepfrying thermometer.
- Slip several eggplant at a time into the oil.
- Cook, turning occasionally, until soft when pressed (about 4 minutes); adjust heat as needed to maintain oil temperature at 350 degrees F.
- Lift out cooked eggplant, drain on paper towels, and keep warm until all eggplant have been cooked.
- Mix broth, soy, ginger, and sesame seeds.
- Spoon over eggplant.
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