Chinese Eggplant Steaks
1 pound eggplant
At least one hour before serving, prepare eggplant: Trim and discard ends of eggplant. Cut crosswise diagonally into eight 1/2-inch thick slices. Sprinkle both sides of slices lightly with salt; place in colander and set aside 30 minutes.
1 tablespoon olive oil
2 garlic cloves, chopped
2 tablespoons light soy sauce
1 tablespoon rice wine vinegar
2 teaspoons oriental sesame oil
1/2 teaspoon sugar
1/4 teaspoon pepper
1 tablespoon toasted pine nuts
1 each green onion, finely chopped
Meanwhile, prepare marinade. In small skillet, heat oil over medium heat. Add garlic and sauté until golden. Add soy sauce, vinegar, sesame oil, sugar and pepper. Cook 1 minute. Remove from heat and spread in large shallow baking pan or jelly-roll pan.
Rinse eggplant slices and pat dry. Place slices in pan with marinade, turning to season both sides; set aside at least 20 minutes or up to 2 hours. Heat broiler. Drain marinade from pan; reserve. Broil eggplant slices 3 inches from heat source until lightly browned; turn to brown other side. Transfer to serving plate and top with pine nuts and green onions. Reheat marinade, pour over eggplant and serve.
I found that I needed more sauce as the amount mentioned was too little. Preparation time is quite long because of all the waiting, but the result was worth it. I added extra garlic because we love garlic.
Minette, Location not stated.
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