Japanese Glazed Eggplant (aubergine)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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
• water
• 1 tablespoon sesame seeds (optional)

Recipe

• 1 in a small bowl, combine first 7 ingredients. set aside.
• 2 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.
• 3 heat 1 tablespoon oil in 12" skillet.
• 4 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.
• 5 repeat with 2 other eggplant halves and other tablespoons oil.
• 6 pour sauce mixture into skillet and cook for 2-3 minutes or until thickened.
• 7 pour sauce over the criss-crossed side of eggplant. sprinkle sesame seeds on top.