Susan's Japanese Eggplant (aubergine) Teriyaki

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 lb japanese eggplant, about 4-6
• vegetable oil, to saute
• 2 -3 drops sesame oil, few drops
• 1/4 cup soy sauce
• 1/4 cup sake, can use sauterne, can use mirin
• 1/4 cup sugar
• 1 tablespoon gingerroot, grated
• toasted sesame seeds

Recipe

• 1 cut eggplants into 1" slices and soak in water for 10-15 minutes. drain and dry them.
• 2 heat large, non-stick skillet and add 1/8 inch of vegetable oil and cook the eggplant slices on both sides until tender, adding more oil as needed.
• 3 remove from heat.
• 4 combine the other ingredients, except the seeds, including a few drops of sesame oil. add to eggplant and let it sit for 10-20 minutes marinating.
• 5 before serving, sprinkle with sesame seeds.
• 6 serve warm or at room temperature.