1. In a small bowl, combine first 7 ingredients. Set aside. 2. Wash your eggplants. Cut off the top and then cut in half length wise. If necessary, make the eggplant halves short enough to fit into a 12" skillet. Using a knife, make criss cross marks on the eggplant, making sure that the eggplant doesn't break apart. Leave skin on eggplants. 3. Heat 1 tablespoon oil in 12" skillet. 4. Heat oil over medium high heat. Lay 2 eggplant halves in pan, followed by 1/4 water. Cover and let cook for 7-10 minutes or until eggplant is lightly browned. Carefully remove eggplant halves from skillet; set aside. 5. Repeat with 2 other eggplant halves and other tablespoons oil. 6. Pour sauce mixture into skillet and cook for 2-3 minutes or until thickened. 7. Pour sauce over the criss-crossed side of eggplant. Sprinkle sesame seeds on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
