Eggplant (brinjals) with Sake and Soy Sauce
  • 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).