Chinese Baked Eggplant
|Eggplants||1 1⁄2 Pound (Preferably 2 Or More Japanese Or Other Small Eggplants)|
|Oriental sesame oil||1 Tablespoon|
|Minced fresh ginger||1 Tablespoon|
|Garlic||2 Clove (10 gm), chopped|
|Black pepper||To Taste|
|Low sodium chicken stock||1⁄2 Cup (8 tbs)|
|Dried mission figs||2 , chopped to make 2 ounce|
|Chopped scallions||1⁄2 Cup (8 tbs)|
1. Preheat the oven to 375°.
2. Line a baking sheet with foil. Trim the eggplant and halve lengthwise. Cut each half lengthwise into 1/2-inch-thick slices, lay them on the baking sheet and sprinkle them with the oil, ginger, garlic, salt and pepper to taste.
3. Drizzle the chicken stock over the eggplant, scatter the figs on top and bake 30 minutes, or until the figs are golden brown.
4. Top the eggplant with scallions.