Japanese Eggplant with Sesame-Ginger Glaze
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 Cloves garlic; minced
8 sm Japanese eggplant (4 oz
-ea.); halved lengthwise
2 tb Oil
Salt
Freshly ground black pepper
2 Scallions; minced
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 Cloves garlic; minced
8 sm Japanese eggplant (4 oz
-ea.); halved lengthwise
2 tb Oil
Salt
Freshly ground black pepper
2 Scallions; minced
Adapted by Karen Mintzias, from a recipe in: "Fine Cooking" (Aug/Sep 1995)
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