Broiled Eggplant Oriental
|Eggplant||1 Pound, sliced 1/2 inch thick (1 Large Sized)|
|Reduced sodium soy sauce||2 Tablespoon|
|White wine vinegar/Rice vinegar||1 Tablespoon|
|Vegetable oil||2 Teaspoon|
|Dark sesame oil||2 Teaspoon|
|Minced ginger/1/2 teaspoon ground ginger||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Red pepper flakes||1⁄4 Teaspoon, crumbled|
1 Preheat the broiler, setting the rack 4 inches from the heat.
Lightly grease a baking sheet and arrange the egg plant slices on it.
In a small bowl, whisktogether the soy sauce, vinegar, vegetable oil, sesame oil, ginger, garlic, and red pepper flakes.
Brush the mixture over both sides of each eggplant slice.
2 Broil the egg plant slices for 3 to 4 minutes on each side or until golden brown and tender.