Enjoy this recipe that was featured in the October 2009 issue of Phoenix magazine
Ingredients
1 cup teriyaki sauce
2 Tbs. dark soy sauce
(available at Asian
grocery stores)
2 Tbs. oyster sauce
1 Tbs. honey
1 tsp. sesame oil
1 Tbs. chile garlic sauce
4 medium eggplants
|  | Photography by Werner Segarra
| | | 1. Preheat oven to 375°. Whisk the first six ingredients together in a large bowl and set aside.
2.
Cut off the tops and bottoms of each eggplant, then cut the eggplant in
half lengthwise. Cut each half into wedges so that the bottom skinned
edge is about an inch-and-a-half wide. With the knife, make four or
five slashes into the flesh of each piece, making sure not to cut all
the way through.
3. Place the eggplant pieces into the bowl
with the marinade, opening the slashes for the marinade to penetrate.
Toss to coat. Cover and let marinate for 1 hour.
4. Place
eggplant pieces skin side down on a parchment-lined cookie sheet. Place
into the oven and bake for 20 to 25 minutes. The edges should be
caramelized and the flesh should be very soft. Serve as a main course
or side dish. |
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