Japanese Eggplant in Sherry-Soy Sauce
8 japanese eggplants unpeeled and cut into thin rounds
Sauté eggplant in oil until tender. Drain oil and set aside. Prepare sauce by mixing cornstarch into soy sauce and sherry. Simmer while boiling noodles in a separate pot. Add eggplant to sauce. Pour over noodles and garnish with scallions, sesame seeds, and parsley. Serve hot.
1 tablespoon vegetable oil mixed with
1 tablespoon sesame oil
1 to 2 teaspoons cornstarch
1/4 cup soy sauce
1/4 cup dry spanish sherry
8 ounces noodles
2 tablespoons scallions scrubbed and thinly sliced
2 tablespoons sesame seeds
1 tablespoon italian parsley finely chopped
Fantastic!Can be used as a side or main dish. Definately use only 5 eggplants, we put a little garlic in the oil,also, we used asian noodles,mmmmmm....really, really good!
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