Cooking with Eggplant


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…. Read more »