Eggplant With Sesame Sauce

1. 1

   Trim and discard ends from eggplant.

2. 2

   In each one, make four 1/3-inch deep lengthwise slashes, extending to within 1/2-inch of the ends and spaced evenly around eggplant.

3. 3

   Place a wok over mediun heat; when wok is hot, add sesame seeds and stir until golden (about 2 minutes). Pour out of wok.

4. 4

   Set wok in a ring stand.

5. 5

   Pour oil into wok to a depth of 1 1/2 inches and heat to 350 degrees F on a deepfrying thermometer.

6. 6

   Slip several eggplant at a time into the oil.

7. 7

   Cook, turning occasionally, until soft when pressed (about 4 minutes); adjust heat as needed to maintain oil temperature at 350 degrees F.

8. 8

   Lift out cooked eggplant, drain on paper towels, and keep warm until all eggplant have been cooked.

9. 9

   Mix broth, soy, ginger, and sesame seeds.

10. 10

    Spoon over eggplant.

* Per serving · 4 servings · Values may vary.

No additional tips available.