Ginger Glazed Eggplant
1 tablespoon dry sherry or Chinese rice wine
1 clove garlic, minced
1 tablespoon minced fresh ginger
1 tablespoon black bean sauce
2 teaspoon sodium-reduced soy sauce
1 teaspoon dark sesame oil, may be doubled
hot pepper sauce, such as garlic chili pepper sauce
16 ounces eggplant, sliced
1 scallion, finely sliced on the diagonal
In small bowl combine wine, garlic, ginger, bean sauce, vinegar, sesame oil and pepper sauce. Place eggplant on broiling pan and brush with sauce.
Broil 2-3 inches from heat source until browned and cooked through, about 3-4 minutes per side, turning once and brushing frequently with sauce. Transfer to serving plates and sprinkle with scallions.
Variation: Cut eggplant into bite-sized pieces, coat with sauce, then cook on the stove-top
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