Japanese Glazed Eggplant (Aubergine)

Recipe by aerobicon
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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