BROILED EGGPLANT WITH GARLIC SAUCE

Broiled Eggplant with Garlic Sauce image

Yield Serves 8

Number Of Ingredients 7

2 pounds small eggplants (about 12), halved lengthwise
1 teaspoon salt
1 teaspoon minced garlic
1 tablespoon soy sauce
1 tablespoon rice vinegar (not seasoned)
1 tablespoon dark sesame oil (Asian)
vegetable oil for brushing eggplants

Steps:

Score cut sides of eggplant in a cross-hatch pattern and sprinkle with salt. Let eggplant stand 30 minutes. Rinse eggplant and pat dry.
Preheat broiler.
In a small bowl whisk together garlic, soy sauce, vinegar, and sesame oil.
Arrange eggplant, cut sides down, on oiled baking sheets and brush skins lightly with vegetable oil. Broil eggplant 3 to 4 inches from heat until skins are softened, 3 to 4 minutes. Turn eggplant and brush lightly with more vegetable oil. Broil eggplant 3 to 4 minutes, or until flesh is golden. Transfer eggplant with a slotted spatula to a platter and brush with garlic sauce.