4 Japanese eggplants
1 tbsp balsamic
1 tbsp shaoxing*
1 tbsp soy (tamari)
3 tbsp rice brain oil
- Cut off the top and bottom of the eggplant, lay on side and cut it into 3 segments. Then quarter the segments lengthwise. (See image to the right.)
- Mix shaoxing, soy and balsamic to make a vinaigrette.
- Heat large sauté pan over medium-high heat. Add oil.
- Toss in eggplant. Sauté until browned on all sides and just tender.
- Deglaze the pan with the vinaigrette. Turn off heat and continue to cook until the oil is absorbed.
- We top with crispy onions, mint, and pickled fresno peppers.
*shaoxing is traditional Chinese wine, fermented from rice, which also comes in a cooking wine variety. We use the real rice wine, but the cooking wine version is easier to find. If you do not have either, you can substitute a dry sherry.
A fun tip for cooking eggplant:
Soak the cut eggplant in salty water for 15 minutes then lay to dry on a towel. This helps the eggplant absorbs less oil while it is cooking, which keeps the eggplant from getting overly greasy!
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