Japanese Glazed Eggplant (Aubergine)

• 1 tablespoon gingerroot, minced
• 3 garlic cloves, crushed (suit to taste)
• 3 tablespoons soy sauce
• 1 tablespoon seasoned rice vinegar
• 1/2 teaspoon sesame oil
• 1 tablespoon brown sugar
• 1/4 teaspoon cornstarch
• 2 medium eggplants
• 2 tablespoons oil
• water
• 1 tablespoon sesame seeds (optional)

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.

gingerroot, garlic, soy sauce, rice vinegar, sesame oil, brown sugar, cornstarch, eggplants, oil, water, sesame seeds

Taken from www.food.com/recipe/japanese-glazed-eggplant-aubergine-161737 (may not work)