Shelly's Recipe

GLAZED GARLIC JAPANESE EGGPLANT

Category: 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 tbsp soy sauce
1 tbsp seasoned rice vinegar
1/2 tsp sesame oil
2 tbsp vegetable oil
1/2 cup + 2 tbsp 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 tbsp 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 tbsp vegetable oil, remaining eggplant, and 1/4 cup water. Reduce heat to medium. Add soy-sauce mixture and remaining 2 tbsp water to skillet. Heat to boiling, stirring until sauce has thickened, boil 1 minute. Pour sauce over eggplant. Serves 5.