Broiled Japanese Eggplant

Name: Broiled Japanese Eggplant
Yield: 6 servings
Ingredients: 2 tablespoons hoisin sauce (see note); 1 tablespoon dark sesame oil; 1/2 teaspoon grated fresh ginger, or to taste; 1 teaspoon honey or maple syrup; 6 small Japanese eggplants, rinsed, stemmed, and cut in half lengthwise

December 9, 2011

An intensely flavored (but not overpowering) accompaniment for Asian-style dishes, this adds an enticing visual accent to the dinner plate as well.

Cooks' Note

Hoisin is a pungent sauce commonly used in Chinese cookery. You will find it in most supermarkets, shelved near soy sauce and other Asian condiments.

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