Japanese Eggplant

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Japanese Eggplant

 

1 medium eggplant

3 tablespoons of soy sauce

3 tablespoons of sake

2 teaspoons of sugar

3 tablespoons of peanut oil

 

Cut the stem end off the eggplant but do not peel.

Cut the eggplant into 1 inch cubes.

In a cup, combine the soy sauce, sake, and sugar and mix well.

In a large frying pan or wok, heat the oil over moderate heat.

Add the eggplant cubes and sauté slowly, stirring occasionally, until the

cubes are soft and lightly browned, about 5 to 7 minutes.

Add the soy sauce mixture and continue to cook, stirring occasionally until

the liquid is completely absorbed and the eggplant is a deep glazed brown.

 

 

Serves 4

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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