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MyCookbook Member: loreann
Recipe Category: Side Dish
Recipe Preparation Level: moderate
1/4 cup soy sauce
1/4 cup sake or white wine
2 tablespoons canola oil
2 teaspoons dark sesame oil
3 tablespoons light brown sugar
2 tablespoons rice vinegar or white wine vinegar
2 cloves garlic, minced
1 teaspoon grated ginger
Whisk together the ingredients and allow to stand until the sugar is dissolved.
2 medium eggplants, peeled and sliced into 1/2-inch-thick coins
2 scallions, thinly sliced
1/2 red bell pepper, diced
1 tablespoon sesame seeds
Lightly salt the eggplant slices and allow them to stand in a colander for about half an hour. Rinse well.
Brush the slices with the sauce. Grill the slices on each side until they're nice and brown. This usually takes about 5 to 10 minutes.
Remove from grill and allow to cool slightly.
Cut the eggplant into strips and place them into a serving container.
Stir in the scallions and add more marinade to moisten the eggplant.
If you like the sauce, add more.
Sprinkle with the red pepper and sesame seeds.
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