Thursday CSA members received japanese eggplant. I found a great recipe that includes the honey and garlic in your shares. Enjoy!
Ingredients
Honey
Soy Glaze
¼
|
cup honey
|
|
¼
|
cup vegetable or peanut oil
|
|
¼
|
cup fresh lemon juice
|
|
¼
|
cup soy sauce
|
|
½
|
tsp. minced garlic
|
|
¼
|
tsp. red pepper flakes
|
Eggplant
4
|
Japanese eggplant
|
|
2
|
tsp. sesame seeds, toasted
|
Directions
Whisk together the glaze ingredients. Set aside.
Fire up the grill. Cut each eggplant in half lengthwise,
leaving the stem on. Then partially cut each half several times lengthwise,
like a fan. If using a globe eggplant, slice it into ½-inch-thick rounds.
Pour half the glaze over the eggplants in a medium bowl
and let them marinate for 10 minutes. Remove the eggplants from the marinade.
Allow any excess marinade to drip off, to prevent a flare-up when you place
them on the grill.
Grill the eggplants, turning as necessary, until tender,
4 to 6 minutes.
Place 2 eggplant halves or 2 slices of eggplant on each
plate and drizzle with a bit of the remaining glaze. Garnish with the sesame
seeds.
Source: http://www.culinate.com/books/collections/all_books/Tom+Douglas*27+Seattle+Kitchen/Grilled+Japanese+Eggplant+with+Honey+Soy+Glaze
Comments