Eggplant With Sesame Sauce

Recipe by AZPARZYCH
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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