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| MARINATED JAPANESE EGGPLANT | |
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5 Japanese eggplant 1 tbsp. sesame oil 1 tsp. grated ginger 1 tbsp. vinegar 1 1/2 tbsp. soy sauce 1 tsp. sugar 1 tsp. mirin Pinch of salt Wash and trim eggplant ends. Steam eggplants for 10 minutes or until barely soft. Cut into bite size strips. Sprinkle pinch of salt. Combine sesame oil, ginger, vinegar, soy sauce, mirin and sugar in a bowl. Mix well until sugar is dissolved. Chill and marinate eggplants for overnight. | |
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recipe reviews #5429
Jeff Frontz says:
This made for a tasty marinade. I used small white eggplant cut in 1/8 inch slices lengthwise, very lightly brushed with olive oil and baked @ 325°F. for about 20-30 minutes, turning once, until tender. I also omitted the extra salt (soy sauce has so much already).
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