Glazed Japanese Eggplant

1. 1

   ["With knife, score cut side of each eggplant half with several 1/4-inch-deep parallel slits, being careful not to cut all the way through to skin.", "Repeat with a second set of slits diagonal to the first.", "In small bowl, with fork, mix brown sugar, ginger, soy sauce, vinegar, sesame oil, cornstarch, garlic, and 3 tablespoons water.", "Brush cut side of eggplant halves with vegetable oil.", "With tongs, place eggplant halves on grill, cut side down, over medium heat.", "Grill eggplant 5 minutes, or until lightly browned.", "Fold 34"" by 18"" sheet of heavy-duty foil crosswise in half.", "Place eggplant halves on double thickness of foil.", "Pour soy-sauce mixture over eggplant halves and bring long sides of foil up and fold several times to seal well.", "Fold over ends to seal in juices.", "Place foil packet on grill over medium heat, and cook 5 minutes or until eggplant is soft."]

* Per serving · 4 servings · Values may vary.

No additional tips available.