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

Preheat broiler.

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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