Monday, April 28, 2008

Broiled Eggplant with Garlic Sauce

I have made these a few times and the taste is fantastic. Sort of an asian-garlicky sauce. Be sure to use FRESH eggplant, don't let it sit in the fridge for 1 1/2 weeks before you use it or it will be really mushy. Trust me...
1 medium eggplant
1 tbsp salt
1 tsp minced garlic
1 tbsp soy sauce
1 tbsp rice vinegar (I used seasoned because that's what I had)
1 tbsp sesame oil
Slice eggplant into thick (1/2 inch) slices. Lay out, sprinkle both sides with the salt. Let sit for 30 minutes. Rinse eggplant and pat dry. *this takes the bitterness out of the eggplant and helps it be not mushy, unless it is an old eggplant. :-)
Arrange eggplant on an oiled baking sheet. Brush side facing up lightly with vegetable oil. Broil eggplany 3-4 inches from heat until golden brown, about 5-6 minutes. Turn eggplant over and brush lightly with more vegetable oil. Broil another 5-6 minutes, or until that side is golden. Transfer eggplant to a platter and brush with garlic sauce. Let is soak in for a few minutes, then brush more sauce on. If you have enough sauce, do it a third time. Best served at room temperature.

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