If you haven't tried eggplant before or aren't impressed with the taste, try this recipe. The flavors of sesame, honey, and ginger elevate this to a whole new level. (the photo shows this without the added grated ginger and sesame seeds but would make a gret addition)--Barb L
1 medium eggplant, top removed, sliced from top to bottom into ¼” planks
¼ cup Flying Olive Garlic, Cilantro and Roasted Onion, Smoked, Chipotle, or a Combination (I used 1 Tbsp of each!) Extra Virgin Olive Oil
2 Tbsp of Flying Olive Honey Ginger Balsamic Vinegar
2 Tbsp Flying Olive Toasted Sesame Oil
2 Tbsp of soy sauce
1-2 Tbsp of honey, to taste
Freshly grated ginger
Toasted sesame seeds
Place an oven rack about 3-4 inches from the broiler. Turn the broiler on.
Cover a large rimmed baking pan with aluminum foil and/or spray with cooking spray. Place the eggplant planks on the aluminum foil. Brush with the Flying Olive Extra Virgin Olive Oil(s) of Choice on both sides. When the oven is heated, place the eggplant in the oven for about 4 minutes. Check to see if it is browned. When it is, turn the planks over and broil the other side until browned.
Meanwhile, mix the soy sauce, Flying Olive Honey Ginger Balsamic Vinegar, Toasted Sesame Oil, soy sauce, and honey in a small dish. Whisk together until well blended.
When the eggplant is browned on both sides, remove the pan from the oven. Brush about 1/3 of the soy sauce mixture over the first side of the eggplant planks. Return to the oven for 1-2 minutes. Turn the planks over and repeat on the other side.
Remove the eggplant from the oven. Place them on a plate and sprinkle on the grated ginger and sesame seeds, if desired. Drizzle on the remaining soy sauce mixture and serve.
Submitted by Barb L.