Nasu Kabayaki (Grilled Eggplant)


Ingredients (serves 2):

For Garnish:

*This recipe was developed for the Fish Roaster (EF-VPC40). Adjustments may be necessary when using other models.

1

Make the sauce. In a small pan, combine sugar, sake, soy sauce, mirin and simmer until sauce reduces to half of the amount. Set aside.

2

Peel the eggplant. Cut the eggplant lengthwise to slices that are 1/2“ thick, 1-2” wide, 3-4” long.

3

Brush sesame oil over eggplant and green onion.

4

Preheat the Gourmet Roaster for 5 minutes. Place eggplant slices and green onion and roast for 5 minutes or until the surface are lightly browned.

5

Take sauce from step 1, brush over the surface of each eggplant slices to glaze. Roast for another 2-4 minutes.

6

Place rice in serving bowls. Soak roasted eggplants in remaining sauce, then place over rice.

7

Cut roasted green onion into quarters to garnish. Drizzle over remaining sauce.

8

Serve while hot. Enjoy!

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