Ingredients
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8
-
1
-
-
1/4
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1/4
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Eggplant With Sesame Sauce, Found in Sinset’s Wok Cookbook; posting for ZWT6 (Asia), The toasted sesame seeds are what really make this dish! Great flavors with the eggplant, and cooked a way I’ve never done a Japanese eggplant! I wanted to try and slice it for the photos so you could see the pinwheel effect, but mine were a little too mushy to be displayed that way Must have over cooked them! But still delicious! Thanks for sharing made for Photo Tag game
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Steps
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1
Done
|
Trim and Discard Ends from Eggplant. |
|
2
Done
|
in Each One, Make Four 1/3-Inch Deep Lengthwise Slashes, Extending to Within 1/2-Inch of the Ends and Spaced Evenly Around Eggplant. |
|
3
Done
|
Place a Wok Over Mediun Heat; When Wok Is Hot, Add Sesame Seeds and Stir Until Golden (about 2 Minutes). Pour Out of Wok. |
|
4
Done
|
Set Wok in a Ring Stand. |
|
5
Done
|
Pour Oil Into Wok to a Depth of 1 1/2 Inches and Heat to 350 Degrees F on a Deepfrying Thermometer. |
|
6
Done
|
Slip Several Eggplant at a Time Into the Oil. |
|
7
Done
|
Cook, Turning Occasionally, Until Soft When Pressed (about 4 Minutes); Adjust Heat as Needed to Maintain Oil Temperature at 350 Degrees F. |
|
8
Done
|
Lift Out Cooked Eggplant, Drain on Paper Towels, and Keep Warm Until All Eggplant Have Been Cooked. |
|
9
Done
|
Mix Broth, Soy, Ginger, and Sesame Seeds. |
|
10
Done
|
Spoon Over Eggplant. |
