Eggplant (brinjals) with Sake and Soy Sauce
1/4 cup sake
1/2 cup soy sauce
1 tbsp hoisin sauce
1 tsp cornstarch
6-8 Asian eggplants, cut into coin size pieces
2 tbsp sesame oil
1-2 green onions, sliced
2 tbsp toasted sesame seeds
1-2 tbsp chopped cilantro or parsley
Whisk together the first 4 ingredients in a small bowl. Set aside.
Heat deep skillet or wok over medium heat, add oil and swirl it around the skillet or wok. Saute the eggplant until nearly tender about 5-6 minutes. Cover and cook for a couple more minutes until very tender.
Pour the sake mixture over eggplants. Stir to coat for about a minute or until sauce thickens and bubbly. Remove from heat.
Serve over a bed of noodles or rice, sprinkle with green onions, cilantro and sesame seeds. Enjoy!
Pairs Well With
This recipe makes enough for 2 entree servings. Use long narrow Asian eggplants (brinjals).