Ingredients
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1 lb eggplant
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2 1/2 tablespoons sugar, superfine (castor)
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1 tablespoon soy sauce
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1 tablespoon sake or 1 tablespoon very dry sherry
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1 tablespoon rice vinegar
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2 tablespoons sesame seeds, coarsely ground
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2 tablespoons sesame paste or 2 tablespoons no-sugar-added peanut butter
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5 fresh mint leaves or 5 basil leaves, cut into strips
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1/4 cup shallot (thinly sliced)
Instructions
- Cut off stems of eggplant and cut in half lengthwise. Soak in cold water 5 minutes, drain and pat dry. Arrange on a microwave-safe plate, cover with plastic wrap and cook until softened and tender (3-6 minutes). Let stand a few minutes to finish cooking. Or steam eggplant 5-7 minutes or until limp and tender.
- In a bowl combine sugar, soy sauce, sake (or sherry), vinegar, sesame seeds and sesame paste (or peanut butter).
- Cut (skinned if desired) eggplant into strips about 1/2 inch wide and 3 inches long. A handful at a time, wrap strips in paper towels and squeeze to get rid of extra water. Mound on serving plate.
- Drizzle sauce over eggplant, and scatter myoga (or shallots) and shiso (or herbs) on top. Serve warm or at room temperature.
- For Vegan if using Sake make sure the Sake is Vegan friendly.