Monday, June 11, 2007

Broiled Eggplant with Garlic Sauce

1 pound small eggplants, halved lengthwise

½ tsp salt

½ tsp minced garlic

½ Tb soy sauce

½ Tb rice vinegar

½ Tb dark sesame oil

Vegetable oil for brushing eggplants

Score cut sides of eggplant in a cross-hatch pattern and sprinkle with salt. Let eggplant stand 30 minutes. Rinse eggplant and pat dry.

Preheat broiler.

In a small bowl whisk together garlic, soy sauce, vinegar, and sesame oil.

Arrange eggplant, cut sides down, on oiled baking sheets and brush skins lightly with vegetable oil. Broil eggplant 3 to 4 inches from heat until skins are softened, 3 to 4 minutes. Turn eggplant and brush lightly with more vegetable oil. Broil eggplant 3 to 4 minutes, or until flesh is golden. Transfer eggplant with a slotted spatula to a platter and brush with garlic sauce. Serves 4.

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