Asian Eggplants Marinated with Garlic, Ginger, and Sesame

Vegetarian

Ingredients

• 1-inch piece fresh ginger, peeled and minced
• 2 cloves garlic, minced
• 1/4 cup rice wine vinegar
• 1/2 cup soy sauce
• 2 T. sesame oil
• 6–8 Japanese eggplant, sliced lengthwise 1/8 inch thick
• 2 T. sesame seeds, toasted
• 3 T. fresh cilantro leaves

Preparation

Combine the marinade ingredients in a glass bowl big enough to hold the eggplant pieces no more than two layers deep. Add the strips of eggplant, turn to coat and set aside to marinate for up to an hour.

Preheat oven to 400 degrees. Grease baking sheet(s). Spread eggplant on baking sheets and cook for 12–15 minutes.

Source: Gardeners’ Community Cookbook

From: In the Bag: October 12-13, 2004