Large, purple Italian eggplants were once our only choice when it came to this flavor-absorbing vegetable. But today we have a wide selection. Look forlavender Chinese eggplants; narrow, thin-skinned French eggplants; and Japanese eggplants, which look a lot like baby Italian eggplants. Recently I have
seen egg-shaped, white eggplants and round, orange ones. This recipe is wonderful with eggplants of any size and shape, but it’s best with small eggplants that can be served in halves.
SERVES 4
INGREDIENTS:
- 8 small (4-to 6-ounce) eggplants
- ¼ cup soy sauce
- 2 tablespoons rice wine or dry sherry
- 2 tablespoons toasted sesame oil
- 4 garlic cloves, minced
- 2 tablespoons peeled and minced fresh ginger
- 1 tablespoon sugar
- 2 to 4 tablespoons white (hulled) sesame seeds
INSTRUCTIONS:
- To prepare the eggplants, trim off the stem ends. Cut each in half lengthwise. Score the flesh of each half into a diamond pattern, cutting almost to the skin. Place skin side down in a baking pan just large enough to hold the eggplant snugly in a single layer.
- In a small bowl, combine the soy sauce, rice wine, sesame oil, garlic, ginger, and sugar. Pour the glaze over the eggplant and gently massage it into the flesh. Let stand while you preheat the oven, or hold for up to 8 hours in the refrigerator.
- Preheat the oven to 450°F.
- Turn the eggplant cut side down and roast for 10 minutes. Carefully turn the eggplant again, using a metal spatula to loosen the flesh from the pan, if needed. Roast for another 10 minutes. Sprinkle with the sesame seeds and continue roasting for about 5 minutes more, until the seeds are lightly colored and the eggplant is tender throughout.
- Serve warm or at room temperature.
