Glazed Eggplant with Sesame Seeds and Chives

May 2010
Glazed Eggplant with Sesame Seeds and Chives

by 7 people

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Makes: 32 servings

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  • 6 tablespoons soy sauce
  • 2 1/2 tablespoons toasted sesame oil, plus more for brushing
  • 1 1/2 tablespoons brown sugar
  • 4 small japanese eggplants
  • Toasted sesame seeds, for sprinkling
  • Finely chopped chives, for sprinkling
  1. In a small saucepan, whisk together 6 tablespoons soy sauce, 2 1/2 tablespoons toasted sesame oil and 1 1/2 tablespoons brown sugar; bring to a boil and cook until reduced by one-third. Slice 4 small japanese eggplants, alternating between crosswise and diagonal cuts to make 32 wedges about 1 inch long. Stand the eggplant wedges on a parchment-paper-lined baking sheet. Brush with toasted sesame oil and bake in a 375 degrees oven for 15 minutes. Brush with two-thirds of the soy glaze and bake for 10 minutes more, then brush with the remaining soy glaze. Sprinkle with toasted sesame seeds and finely chopped chives. Serve warm.