- 2 medium eggplant
- 1 tsp salt
- 1 tbsp sunflower oil
- 1/4 cup soy sauce
- 2 tbsp sherry cooking wine
- 2 tbsp rice wine vinegar
- 1 tbsp honey
- 1/4 tsp – 1 tsp dried or fresh chilli, minced
- 2 cloves garlic, minced
- 1 tbsp fresh grated ginger
- 1 tbsp sesame oil
- 1/4 cup green onions, sliced thinly
- 1 tbsp black sesame seeds
Slice eggplant into 1” thick and 4” long batons. Line a sheet tray with paper towel, and lay eggplant in a single layer. Sprinkle with sea salt to draw out moisture. Top with another layer of paper towel, and let sit for 30 minutes.
Meanwhile, make the marinade: Whisk together all remaining ingredients, except the sesame seeds, and reserving some green onions for garnish. (add more or less chilli depending on heat tolerance)
Heat oven to broil on high. Pat down eggplant until it is dry and coat with sunflower oil and 1 tsp salt. Broil for about 5 minutes, until it’s soft and begins to brown. Remove from oven and toss with marinade.
Serve hot, or chilled for up to 4 hours. Garnish with remaining green onions and sesame seeds.
Recipe contributed by Faspa and Co.