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Glazed Garlic Japanese Eggplant
5 medium eggplants, each cut lengthwise in half
1 tbsp. minced, peeled fresh ginger
3 cloves garlic, crushed with garlic press
1 tbsp. brown sugar
1/4 tsp. cornstarch
3 tbsps. soy sauce
1 tbsp. seasoned rice vinegar
1/2 tsp. sesame oil
2 tbsps. vegetable oil
1/2 cup + 2 tbsps. water
With knife, lightly score cut side of eggplants in criss-cross pattern, about 3/4 inch apart, being careful not to cut all the way to edge.
In small bowl, combine ginger, garlic, brown sugar, cornstarch, soy sauce, vinegar, and sesame oil until mixed.
In nonstick 12 inch skillet, heat 1 tablespoon vegetable oil over medium-high heat. Arrange half of eggplant, cut side down, in skillet and add 1/4 cup water. Cover and cook until tender and lightly browned, 7 to 10 minutes.
Transfer eggplant to plate and keep warm. Repeat with remaining 1 tablespoon vegetable oil, remaining eggplant, and 1/4 cup water. Reduce heat to medium. Add soy-sauce mixture and remaining 2 tablespoons water to skillet. Heat to boiling, stirring until sauce has thickened, boil 1 minute. Pour sauce over eggplant.
Serves 5.
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Glazed Garlic Japanese Eggplant
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Category: Recipes
Prep Time: Cook Time: Total Time:
Glazed Garlic Japanese Eggplant
5 medium eggplants, each cut lengthwise in half
1 tbsp. minced, peeled fresh ginger
3 cloves garlic, crushed with garlic press
1 tbsp. brown sugar
1/4 tsp. cornstarch
3 tbsps. soy sauce
1 tbsp. seasoned rice vinegar
1/2 tsp. sesame oil
2 tbsps. vegetable oil
1/2 cup + 2 tbsps. water
With knife, lightly score cut side of eggplants in criss-cross pattern, about 3/4 inch apart, being careful not to cut all the way to edge.
In small bowl, combine ginger, garlic, brown sugar, cornstarch, soy sauce, vinegar, and sesame oil until mixed.
In nonstick 12 inch skillet, heat 1 tablespoon vegetable oil over medium-high heat. Arrange half of eggplant, cut side down, in skillet and add 1/4 cup water. Cover and cook until tender and lightly browned, 7 to 10 minutes.
Transfer eggplant to plate and keep warm. Repeat with remaining 1 tablespoon vegetable oil, remaining eggplant, and 1/4 cup water. Reduce heat to medium. Add soy-sauce mixture and remaining 2 tablespoons water to skillet. Heat to boiling, stirring until sauce has thickened, boil 1 minute. Pour sauce over eggplant.
Serves 5.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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