• Cooking Time: 10
• Servings: 2
• 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

1. Whisk together the first 4 ingredients in a small bowl. Set aside.
2. 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.
3. Pour the sake mixture over eggplants. Stir to coat for about a minute or until sauce thickens and bubbly. Remove from heat.
4. Serve over a bed of noodles or rice, sprinkle with green onions, cilantro and sesame seeds. Enjoy!

This recipe makes enough for 2 entree servings. Use long narrow Asian eggplants (brinjals).